Easy-to-Make Pastry (Potato-Cheese Cheese)

Hello Dear Friends,

Although hand-rolled pastries may sound a little difficult at first, with this practical recipe I will give you, you will now be a little more distant from ready-made pastries with phyllo pastry :)

After resting the oily dough prepared with few ingredients, it is very, very easy to open. Handmade mince pie You remember my recipe. We use the same dough in this recipe.

It is enough to divide the pastry dough we prepared into 8 equal meringues. We use 4 meringues for the base and 4 meringues for the ceiling. We spread a delicious potato and cheddar cheese mixture between them.

You can prepare leek and minced meat, just minced meat or chard. It is enough not to forget to roast and cool all of them except the cheese mortars.

In order for the dough to be in layers and to roll out beautifully, you should let it rest for 15 to 30 minutes with the oil you apply between the meringues.

I have another recipe that I can't wait to share with you this week :)

Big love to everyone...

Ingredients for Easy-to-Make Pastry (Potato-Cheese Cheese) Recipe

• 1 pieces of eggs
• 1 cup of Turkish coffee oil
• 1 pinch of salt
• 1 package baking powder
• 1 water glass of water
• 3 water glass flour

For inside:

• 3 boiled potato
• 2 cup of grated cheddar cheese
• salt
• black pepper

For between:

• 3-4 tablespoons of butter (heaping)
• 1 teaspoons of oil

For the top:

• melted butter
• 1 egg yolk
• Sesame and black cumin

How to Make an Easy-to-Make Pastry (Potato-Cheese Cheese) Recipe?

1. Knead all the dough ingredients and let it rest for 10 minutes.
2. Divide the rested dough into 8 pieces. Roll out the first meringue the size of a dessert plate.
3. Brush generously with the melted oil mixture on it.
4. Open the other meringue in the same size and place it on it. Open the first group of 4 meringues like this, put them on top of each other and lubricate them. Do not oil the top meringue.
5. Prepare the other group of meringue in the same way. Cover and rest for 15 minutes.
6. Grease the tray with oil. Take the 1st group of oiled meringue dough on a lightly floured counter, open it to the size of a tray and place it on the tray.
7. Lay the interior mortar on it. Open the second group and close it on the mortar. Press and close the edges with your fingertips.
8. Mix the melted and cooled butter and egg yolk for the top, and spread it on the pastry. Sprinkle with sesame and nigella seeds.
9. Bake at 180 degrees until golden brown. Then reduce the temperature of the oven to 150 degrees and bake for another 10 minutes.
10. Let the pastry from the oven come to room temperature and serve by slicing.