I first saw this recipe on a local cooking TV show, and it attracted me right away as the ingredients for the dough were quite unusual and they looked so inviting too. The first time I made them, I used the filling shown in the TV show, but every next time I was trying some new combinations. Not all could be called successful, but we came to our favorite 3... For now! In this post, I will show you the combos we liked, but of course, you can try some on your own. Please, be kind and share them here if you do! I'm also planning to try some sweet variants and will share the results with you as soon as I do.
As I mentioned, those mini potato pies are perfect as party food as they are practical, delicious and also decorative, plus, the recipe is quite generous. They are also great as a takeaway meal for work, trip or for your kids' school lunch.
Note that, since the recipe includes cutting out the dough, the number of pies you will get depends on the size of the cutter. For instance, I got exactly 20 pieces (Ø8 cm) out of the ingredients below.
Well, let's begin! You will need the following ingredients...
for the dough:
for the filling:
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- Dissolve fresh yeast into 200 ml of warm water. Add sugar and a teaspoon of flour and let it activate.
If you're using dry yeast, just skip to the next step. - Combine flour, potato flakes, salt, sugar and dried yeast (if using it). Gradually add warm water (or dissolved fresh yeast, if using it instead of dry), and knead until you get a smooth, medium-hard, non-sticky dough.
Cover the bowl with some kitchen towel and let it rise until it doubles its volume.
Here you can see some hints on how to make dough rise faster.
Reknead the remaining dough and repeat the procedure as many times as needed until you spent the whole dough.
4. Cover a baking pan with some parchment paper and arrange full circles, leaving some space between them. Cover each full circle with a hollow one. There's no need to brush with anything, they will stick during baking. Cover the pan with a kitchen towel and let the dough rise once again until oven heats and you prepare the filling.
Take a look at the photos below to see how it looks like...
- Ham, yellow cheese and pickles, all grated and combined. You can use them in the ratio you prefer;
- 1 egg (whisked), 6 tablespoons greaves, 3 tablespoons yellow cheese (diced);
- crumbled white brined cheese (for example, Feta) and grated yellow cheese, topped with olive slices (optional).
You can serve some yogurt or sour cream with them, and they are also great with beer!
The good thing is, those pies will remain soft as cotton for up to 3 days if kept in a plastic bag.
So, which filling you like the best? Do you have any new ideas? Let me know!
Enjoy and bon appetit!