Turkish Poğaça Pastries with Potato Filling

Summary

Ingredients

For the dough:

• 100 ml oil
• 2 egg (s)
• 100 g butter
• 1 packet yeast, fresh
• 2 tablespoon sugar
• 1 teaspoon vinegar
• 1 tablespoon spice (s), (soft stone kernels), ground, Mahlep
• 1 teaspoon salt
• 100 ml milk, lukewarm
• 550 g flour

For the filling:

• 500 g potato (s), cooked
• 50 g cheese, rated
• 4 tablespoon oil
• 0.5 ½ bunch parsley, fresh
• 1 onion (s)
• salt
• 1 teaspoon pepper
• 1 teaspoon pul beaver
• 1 teaspoon peppermint, dried

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Instructions

1. For the dough, mix together all the ingredients except the flour, gradually add the flour and prepare the dough. Let the dough rise in a warm place for about 30 minutes.
2. Then shape small balls out of the dough, roll them out into an oval shape and cut only the lower side into wedges with a pizza cutter.
3. For the filling, grate the boiled and peeled potatoes and mix with the remaining ingredients for the filling.
4. Place the filling on the top of the pastry oval, roll up the pastry and shape into a snail, brush with egg yolk and sprinkle with sesame or black cumin.
5. Bake in a preheated oven at 160 ° C for approx. 20 - 30 minutes.
6. Note: In the Turkish kitchen there is a lot of baking and potatoes are used as a filling, that might sound strange, but it tastes really delicious.