Potato Slice Pie
Release Date: 27-07-2007
i love it potato pie, especially if it's sliced. It's not like we're not always going to eat pan pastries or rolled pastries... This time, we make our work easier and make it look more elegant by slicing it without cooking it.
I also added photos of the construction stages :)
Love…
Ingredients for Potato Slice Pie Recipe
- 3 pieces of dough
- 2 medium potatoes
- 1 glasses of yoghurt
- 1 pieces of eggs
- 3 spoonful butter
- 1 teaspoon grated cheddar cheese
- paprika, salt
How to Make Potato Slice Pie Recipe?
- Grate the potatoes, add the red pepper and salt and sauté in butter.
- Mix eggs, yogurt and sautéed potatoes thoroughly.
- Lay the dough on the counter and spread the potato mortar on it.
- Complete the same process three times in a row. Tightly roll into a roll.
- Rest for half an hour in the freezer.
- Take it out of the cabinet and cut it 2 inches wide.
- Place on a greased baking tray. Sprinkle grated cheddar cheese on top.
- Bake in an oven preheated to 180 ° C until golden brown.
Hello; If we try this pastry with baklava phyllo, will it still give the same result without keeping it in the freezer?
Will the kashar cheese go into the oven with the pastry or will they be added later? I panicked because it would burn :)
The recipe is very nice. What else can be added?
This pastry can be made in 3 colors: a layer of potatoes, a layer of carrots and a layer of spinach :)
Can this burrito be made with phyllo dough, can it be made in the same way?
It was amazing! My guests who came during the holiday ate 4 or 5 of each. Thank you :)
My wife made the pastry in this recipe today. Let see how is it going to be. At the time of writing the comment, I could not taste the pastry as it was not cooked yet. Thank you for sharing.
I agree, your recipes are both practical and very tasty :)
Thank you very much Nurcan :)
Will the potatoes be pre-boiled?
You are publishing great things, thank you for your hard work. As a busy woman with 2 children, I usually avoid easy meals, but since I stumbled upon your site, I've been making donuts, which are not so difficult but are equally or sometimes even better than those that are difficult to taste, my wife is very pleased with her situation. A friend of yours complained to his wife that he always prepares aparativ for my wife. :D However, it is not your site that changed it.
:)) how happy I am… Love.
When I was a kid, I thought this was my mom's pie. And I adore. Uff!…I've been dying. Where can I find phyllo in the evening now? :-(
Ms. Nilay;
First of all, I watch your work with admiration and I use your recipes in my kitchen with peace of mind and thank you for this. I have a question, do we have a chance to make this borek with baklava dough? If there is, what way should I follow? I find it difficult and even if I find it, it is very hard. Baklava phyllo dough is just like making paper. Do you have any suggestions about this? Thank you in advance. Good luck.
Hello Mrs. Funda, first of all, thank you very much :) I made mince pies using baklava phyllo before and it was good. I think you should give it a try, if you like it, it will be a good alternative for you.
Ms. mrb nilay good luck to your hands, it looks very good, I will definitely try the pastry, but I will ask something, do we need to cover it with something while putting it in the freezer, thanks in advance for cvp, you are a light to incompetent housewives like me, I'm glad you exist :)))
Hello, Mrs. Serpil, is estafurullah a clumsy housewife? :) While putting the pastry in the closet, it would be better to cover it with cling film as in the photo. Love…
Isn't it three times in a row? Isn't it too thick when you wrap it?
Ms. Semra, it will be thick, but it will cook easily because we slice and bake it. Thickness makes it look better.
Ms. Nilay, do you mind if we prepare this pastry and put it in the fridge, put it in the freezer the day we make it, and cook it after it hardens enough to be cut? (I want to prepare it the day before, not the day the guest will arrive)
It's okay, I think it would be very practical. love.
As someone who dealt with photography at university, I find the photographs you took very successful. I'm newly married, I learned a lot from you, thanks. I'm going to try eggplant meatballs and this recipe today :)
I admire such talented people, you have very good recipes, I follow you and I make it baby
do you have any try on the food
Hello, Ms. Neslihan, first of all, thank you :) Since there is no baby at home, there is no recipe yet, but I will definitely include these recipes in the future :)
the recipes are great, whatever i can think of, i have it on your site:) thank you for your hard work :)
Something struck me about your recipe. Isn't it necessary to wet the phyllo with oil or a similar liquid before adding the stuffing? won't it be so dry??
Asli Hanım, we mix the yoghurt with the potato, which is already the ingredient, so it does not become dry.
Nilay hn, all your recipes are perfect both visually and in terms of expression...
Ever since I discovered your site, you are the first thing that comes to mind when I need a new recipe.
Good luck with your effort…Thanks…
Thank you very much Emine, I hope I have the opportunity to share more beautiful ones. Love :)
hi :D
I love this picture taking thing the most, you are guiding incompetent people like me gradually :)
oops good luck nilayyy :)
thank you very much your site is great
I already have a weakness for potato fritters
ah, if I were in Turkey… I can't find yufka in my city
looks great :)
good luck to you, i will try it as soon as i get over my troubled period :)
Greetings, I hope you don't have a big problem. I've looked at the choke but couldn't find anything, whatever it is, I hope it passes soon. Love…
thank you my dear nilaycim, you are looking for wonders again, you look beautiful, I need to try today, full marks from my wife and me to you, I really wish you success in life, thank God, thanks to you, who knows how to cook, women who don't know how to cook have learned how to cook here you are the head chef of my house because thanks to you what i don't know
I learned, thank you very much, I hope you will always be
I was very happy when I read Sibelcim's comment. I hope I can help you here for many years to come. Love….
I tried your recipe, it was very delicious, I also make spinach, the room is very delicious, I recommend it.
Well done, I tried the recipe and loved the taste. It helped me a lot while applying it to the pictures. Good luck