Envelopes with Meat and Spicy Potatoes
by Editorial Staff
Homemade tortilla and filling – fried potatoes, meat and herbs! You can’t imagine better! Envelopes with meat and spicy potatoes – an idea for breakfast or a snack. Cook for health! Adjust the pungency to your taste.
Ingredients
For cakes:
- Flour – 300 g
- Water – 180 ml
- Vegetable oil – 1 tbsp + for forming cakes
- Salt – 1 teaspoon
For filling:
- Meat (I have lean pork) – 150-200 g
- Potatoes – 2-4 pcs.
- Fresh chili peppers – to taste
- Green onion – 1-2 feathers
- Starch – 1 teaspoon
- Soy sauce – 1 teaspoon
- Mayonnaise – to taste
- Vegetable oil – for frying
- Salt to taste
Directions
- Let’s start cooking with the dough, as it needs to rest for 20-30 minutes
- Mix flour and salt. We make a small depression in the flour, add vegetable oil and water. We knead the elastic, soft dough well for 5-7 minutes, then put it in a bag or under a film and leave it to rest.
- There is time to prepare the filling.
- Cut the meat into thin strips.
- Add starch and soy sauce to the meat. Stir and let the meat marinate for about 20 minutes.
- Cut the potatoes into strips.
- Fry potatoes in small batches in a preheated pan with vegetable oil.
- Potatoes cook very quickly. When the potatoes become soft, salt them, stir and remove them from the pan onto a paper towel to get rid of excess oil.
- After frying the potatoes in the remaining oil, warm up the green onion feathers and chili, cut into thin rings, for 20-30 seconds. Mix green onions and hot peppers with potatoes.
- Fry the marinated meat over medium heat until tender, stirring occasionally. When it’s ready, add, if necessary, taking into account the taste of the soy sauce.
- Stir the dough lightly, separate a small piece from it and roll it into a tourniquet.
- We divide the tourniquet into small blanks, preferably the same (mine is 20 g each).
- We form balls from them.
- We make small cakes out of the balls with our hands and combine them in two, dropping a little vegetable oil on one of them.
- Gently stretch the double blanks with our hands, and then roll them into thin cakes with a rolling pin.
- Fry the cakes in a dry hot frying pan on both sides until light golden brown. The cakes in the pan will brown and inflate! We send the finished cakes to cool under a towel.
- As soon as all the cakes are overcooked, you can stuff them. Put potatoes with onion and pepper on a flatbread, more meat, a little mayonnaise.
- We wrap a flat cake with meat and potatoes in an envelope.
- We wrap the rest of the stuffed cakes in the same way. I tried to roll the cakes in different ways, it always turned out equally tasty! I recommend it, very tasty!
Bon appetit!
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