We made a quick start after the holiday. Even though I feel like I'm breathing a little after the photo shoot is over, school continues at full speed.
Every day, we prepare at least 5 different meat dishes from the world cuisine and try them. Even me, who is not very fond of meat dishes, tastes everything.
When I said meat at school and meat at home, I realized that it was necessary to put a stop to it and I prepared one of my favorite pastries. The society ravioli with potatoes is just as good as the minced meat. It's also a different and delicious way to use up leftover phyllo and potatoes.
Prepared by my mother-in-law from yufka to ravioli recipe You can try different things by browsing here. Love…
Ingredients for the Potato Ravioli Recipe
- 2 pieces of dough
- 3 medium potatoes
- 1 medium onion
- 1 spoonful butter
- salt
- black pepper
- Red pepper
To use while baking:
- 2 spoonful butter
- 1 liters of water
- 1 meat bouillon
- 1 large bowl of yogurt
- 2 cloves of garlic
How to Make Potato Sosyete Ravioli Recipe?
- Boil the potatoes with their skins on and peel them and cut them into small pieces.
- Take 1 tablespoon of butter in the pan and add the onions and sauté until they turn pink. Add the potatoes and spices and fry for 2 more minutes and remove from the stove.
- Divide your phyllo into 4 equal parts. Put the potatoes on the wide sides and wrap them like a rose pastry.
- Place the pastries you prepared on the baking tray, insert 1 toothpick to prevent them from opening, and distribute 2 tablespoons of butter on them. Bake in the oven at 200 degrees until golden brown as in the photo.
- Take 1 liter of water in the pot, put 1 meat bouillon in it and boil it.
- Throw your pastries out of the oven into the boiling broth and wait for 1 minute to absorb the water.
- Take the brioche pastries on a serving plate, serve with garlic yogurt and optionally red pepper burned in oil.