Flaky Potato and Cheese Pie

Flaky Potato and Cheese Pie

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. 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. 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!

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.