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Flaky Potato and Cheese Pie

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Table of Contents hide
1 Flaky Potato and Cheese Pie
1.1 Ingredients
1.2 Directions
1.3 Serving Suggestions
1.4 Cooking Tips
1.5 Nutritional Benefits
1.6 Dietary Information
1.7 Nutritional Facts (per serving)
1.8 Storage Tips

Flaky Potato and Cheese Pie

Table of Contents

Ingredients

    • For the Dough:
        • ½ teaspoon yeast (3 g)

       

        • 1 teaspoon sugar (5 g)
        • 2 cups warm milk (400 ml)
        • 5 cups all-purpose flour (530 g) (may vary)

       

      • 1 teaspoon salt (6 g)
      • 140 g softened butter at room temperature
  • For the Filling:
      • 7-8 small potatoes, thinly sliced
      • ½ cup cold raw cream (100 ml)
      • Salt, to taste

     

      • Black pepper, to taste
      • 1 egg yolk (for brushing)
      • 1 cup grated cheddar cheese (optional)

     

    • Fresh rosemary (optional, for garnish)

Directions

    1. Prepare the Dough:
        • In a large bowl, combine yeast, sugar, and warm milk. Mix well.

       

        • Gradually add flour and salt. Knead to form a soft dough that slightly sticks to your hand.
        • Sprinkle plenty of flour on a surface and knead the dough for 6-7 minutes.
        • Cover the dough and let it rest for 10 minutes.

       

      • Divide the dough into 4 equal parts, cover, and let it rest for another 20 minutes.
    2. Roll and Layer the Dough:
        • Sprinkle plenty of flour on the surface and roll each piece of dough out thinly.

       

        • Spread softened butter over each rolled-out dough.
        • Fold the dough as shown in the video (or instructions) and lightly oil it.
        • Repeat with the second piece of dough, layering it over the first, and continue folding and oiling.

       

      • Cover and place the dough in the freezer to chill for 25 minutes.
    3. Prepare the Filling:
        • Slice the potatoes thinly and mix them with cold raw cream, salt, and black pepper.

       

    4. Assemble the Pie:
        • Preheat your oven to 190°C (375°F).
        • Roll out the chilled dough thinly and shape it as shown in the video.

       

      • Place the rolled dough on a baking tray and add the potato mixture in the center.
      • Sprinkle with additional salt and black pepper. Brush the edges of the dough with egg yolk.
    1. Bake:
        • Bake in the oven for 30-35 minutes until golden brown.
        • Remove from the oven, sprinkle grated cheddar cheese on top, and add fresh rosemary if desired.
        • Return to the oven and bake for another 8-10 minutes until the cheese is melted and bubbly.

       

    2. Serve:
      • Slice while hot and enjoy!
» MORE:  Classic Sour Cream Butter CookiesClassic Sour Cream Butter Cookies Table of Contents Ingredients For the Cookies Butter – 115 g (softened) Salt – a pinch Sugar – 120 g Vanilla sugar – 1 tsp Sour cream – 150 g Egg – 1 pc All-purpose flour – 420 g Baking powder – 15 g Instructions 1. Prepare the Ingredients Soften the butter: Leave the butter at room temperature for 30–45 minutes or until it becomes soft but not melted. Preheat your oven: Set it to 180°C (356°F) and line a baking sheet with parchment paper. 2. Make the Dough Cream the butter and sugars: In a large mixing bowl, beat the softened butter with the sugar and vanilla sugar until the mixture is pale and fluffy. Add the egg and sour cream: Mix in the egg, followed by the sour cream, ensuring everything is well combined. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft, pliable dough forms. 3. Shape the Cookies Lightly flour your work surface and roll out the dough to a thickness of about 0.5 cm (1/4 inch). Use cookie cutters to cut out shapes of your choice—stars, circles, hearts, or classic rounds. Alternatively, you can roll the dough into small balls and flatten them slightly with the palm of your hand. Arrange the cookies on the prepared baking sheet, leaving a little space between each one. See also Whole Wheat Bread Recipe 4. Bake Bake the cookies in the preheated oven for 15–20 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking, as this will make them less tender. 5. Cool and Serve Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy them as is or decorate with powdered sugar, icing, or melted chocolate for an extra touch.

Serving Suggestions

  • Serve with a side salad or roasted vegetables for a complete meal.
  • Add a dollop of sour cream or a sprinkle of chopped herbs on top for extra flavor.

Cooking Tips

    • For a flakier crust, ensure the butter is soft but not melted when spreading.
  • Adjust the salt and pepper according to your taste preferences.
  • Use a sharp knife or mandoline to thinly slice the potatoes for even cooking.

Nutritional Benefits

    • Potatoes: Provide potassium, vitamin C, and dietary fiber.
  • Cheddar Cheese: Adds protein and calcium.
  • Cream: Adds richness and enhances the flavor profile.

Dietary Information

    • This recipe contains dairy and gluten.
  • To make it vegetarian, ensure that the cheese used does not contain animal rennet.

Nutritional Facts (per serving)

    • Calories: 320
    • Protein: 8 g
  • Carbohydrates: 40 g
  • Fat: 15 g

Storage Tips

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 180°C (350°F) for 10 minutes to retain crispiness.

 

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