Turkish Pogca Pastries with Potato Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- For the filling, grate the boiled and peeled potatoes and mix with the remaining ingredients for the filling.
- 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.
- Bake in a preheated oven at 160 ° C for approx. 20 - 30 minutes.
- 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.
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