Potato-filled rolled pastry
Ingredients for the Dough
- 15 gr. and maya
3 tablespoons of sunflower oil
Salt
- 100 ml. sunflower oil – for the layers
Ingredients for the Filling
3 potatoes – boiled – grated
- 200 gr. grated white cheese
Dried mint
Salt
Egg yolk
Black cumin seeds
In a mixing bowl, combine the boiled and grated potatoes, grated feta cheese, finely chopped fresh onions, dried mint, salt, and pepper.
In a mixing bowl, combine the dry yeast and milk. Place the flour in a mixing bowl and make a well in the center. Add the yeast mixture, egg white, yogurt, vinegar, and sunflower oil, and mix with a fork. Sprinkle salt around the edges and begin kneading. Transfer the kneaded dough to a mixing bowl, cover tightly to prevent air from entering, and let it rise for 30-45 minutes.
Take the risen dough onto the counter and knead it. Divide it in half. Then divide each half into 5 equal balls. You will have a total of 10 equal balls. On a lightly floured surface, roll out each ball with a rolling pin to the size of a dessert plate.
Brush each sheet of dough with sunflower oil, but do not grease the top layer. Stack 5 pieces of dough on top of each other and roll them out again into a rectangle.
Cut the dough into strips about three fingers wide. Prepare the other dough balls in the same way. Divide the filling among the center of each strip, fold the corners over each other, and gently twist. Arrange the prepared pastries on a baking sheet lined with parchment paper. Brush with egg yolk and sprinkle with nigella seeds. Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes.
