Crispy Pastry with Starchy Potatoes (Handmade)

Hello Dear Friends,

Although hand-made pastries are troublesome, nothing can easily take their place. We work with dear Adile on hand made recipes from time to time. One of the things they cook frequently, especially during the holidays, at home. hand made starch pastry. Let me tell you, when it is cooked, it is crunchy like baklava :)

I think it's kind of salty anyway. Baklava because it goes through the same processes. We don't just add salty mortar and pour sherbet on it :) While we're talking about baklava, videotape hand made baklava I'll add my recipe here too. Maybe it will be useful for you in the future :)

Normally, I say, use whatever kind of starch you have at home. Not so this time, remember to use cornstarch as it is much easier to roll the dough with cornstarch. The size of the meringue varies according to the size of the tray. My tray was 38 cm in diameter, so our dough increased. You can reduce the dimensions, but I think you should consider breaking the balance too much by making the leftover dough by making a pastry or a different kind of pastry instead.

I didn't want to put too many photos of the making process because I will add a video of this recipe as soon as possible.

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Love…

Ingredients for Starchy Potato Crispy Pastry (Handmade)

• 1 glass of warm water
• 1 water glass milk
• 1 glasses of yoghurt
• 1 teaspoons of oil
• 2 pieces of eggs
• 1 pack of instant yeast (10 g)
• 2 teaspoon of granulated sugar
• 1 sweet spice salt
• 1 package baking powder
• 9 water glass flour

To open the dough:

• corn starch

To lubricate:

• 200 g butter
• 1 teaspoons of oil

For inside:

• 6 boiled potatoes
• 1 medium onion
• salt
• black pepper
• Red pepper
• 2-3 tablespoons of oil

How to Make Crispy Pie with Starch Potatoes (Handmade)

1. Add instant yeast and 1 teaspoons of sugar to 2 glass of warm water and mix. Cover the glass with a plate and wait 4 minutes for it to rise.
2. Mix milk, yogurt, oil and eggs in a deep mixing bowl.
3. Add the activated water, 5 glasses of flour, salt and baking powder and start kneading.
4. Add the remaining flour cup by cup and knead a soft dough that will not stick to the hand and the bowl.
5. Cover the kneaded dough and leave it to ferment for 1 hour at room temperature.
6. Boil the potatoes in plenty of water, chop the onion for food and fry it in 2 tablespoons of vegetable oil.
7. Add boiled potatoes to the fried onions and mash them. Add salt and spices, mix and remove from the stove and leave to cool.
8. Take the fermented dough on the counter, degas it and collect it and cut it into 12 meringues the size of a tangerine and roll the meringues.
9. Sprinkle some starch on the counter, take the first meringue on the counter, sprinkle some more starch on it and roll out a tray-sized dough with the help of a rolling pin.
10. Spread the first phyllo on the greased baking tray.
11. Apply the same process to the 3rd and XNUMXrd meringues, and spread them on the tray on top of each other.
12. Spread one third of the potato mortar you prepared on the phyllo with your hands, piece by piece.
13. Roll out 2 phyllo sheets for 3 layers and spread them on the potato mortar.
14. Repeat this process with 3 layers of dough until all the mortar and meringues are gone.
15. Lay the last phyllo on the baking tray and slice into squares of the size you want.
16. Put the butter and oil in a small bowl. Melt it on low heat.
17. Drizzle the melted butter over the pastry with the help of a spoon.
18. Bake the pastry you prepared in a preheated oven at 200 degrees until it turns golden brown.
19. Take the cooked pastry on the kitchen counter and cover it with a cloth and let it rest for 5 minutes.
20. Serve hot or warm.