Transylvanian potato pie | Tender and golden
(0)
65 min
Under an hour
Sezamo
O rețetă tradițională din Ardeal iubită de generații: aluat fraged de casă dospit ușor, umplut generos cu piure fin de cartofi, ceapă dulce călită, piper și mărar proaspăt, copt la cuptor până devine auriu și crocant.
Preparation method
Preparing the dough and potato filling
Boil the white potatoes in water with a pinch of salt until soft, then drain and mash them finely, as for mashed potatoes.
Finely chop the yellow onion and sauté it in a skillet with 30 ml of sunflower oil until translucent and lightly golden. Add the sautéed onion, freshly chopped dill, the remaining iodised salt, and ground black pepper to the mashed potatoes, mixing the filling well until combined.
For the dough, combine the type 000 white wheat flour with the dry yeast, the remaining 20 ml of oil, and about 250 ml of lukewarm water. Knead vigorously until you get a smooth and elastic dough, then leave it to rise for 30 minutes in a warm place, covered with a clean kitchen towel.
Chef's tip
For an extra touch of rustic Transylvanian flavour, you can also add 50 g of grated salty sheep or cow telemea cheese to the warm potato filling.
Do not place hot filling onto the dough; let the mashed potatoes cool down for a few minutes so they do not make the dough soggy before baking.
55 min
Under an hour
