How to make Flour Potato Pie? There are also 24 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk 50 min, crispy pastry recipe, cutlet pie, potato pie, how to make potato pie, potato flour pie, flour pie, how to make flour pie, floury crispy pie, floury mince pie, pastries

Flour Potato Pie

Portion: 4-6 Persons Preparation: 20 min Cooking: 30 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
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Hello everyone,

This weekend was mostly spent at home. We missed waking up late and having breakfast without the hassle of getting somewhere. It's nice to be home and welcome friends :)

On Sunday, I rolled up my sleeves to keep the potato pie promise I made to a friend a long time ago. While we were preparing the pastry, we received the news that he could not come. This is the potato pie, once you have the intention, there is no escape :) By coincidence, when our friends came in the evening, we made the pastry for them, set a pleasant table and made a complete Sunday :)

breadcrumb pastry

If you ask what is the difference between flour pastry, I would say the crispiness and flavor of the oil and flour that you put between the dough. It can be a nice alternative for those who love handmade pastries but can't.

unlu_borek_how_made

You can use butter instead of margarine. Half a pack of butter is 125 gr, you can use the same amount of butter.

with me when you try my recipe Don't forget to share on instagram :)

I would love to share my recipes with your photos in my story :) My Instagram account: @kitchensirlari 

Love…

Ingredients for Flour Potato Pie Recipe

  • 3 pieces of dough
  • half a glass of flour
  • Half a pack of margarine
  • Half a teaspoon of oil

For inside:

  • 3 medium potatoes
  • 1 large onion
  • 2-3 tablespoons of olive oil
  • Salt
  • black pepper
  • Red pepper

How to Make Flour Potato Pie Recipe?

  1. Peel the potatoes and cut them into large cubes. Put it in a deep saucepan, add water until it covers it, add a little salt and boil it until it becomes soft. Drain the boiled potatoes and set aside.
  2. Chop the onion. Take some olive oil in the pan, add onion and salt on it and sauté until it turns pink.
  3. Add the boiled potatoes on it, add the spices and fry for 2 minutes. When the roasting process is finished, remove it from the stove and puree it.
  4. Lay the dough on the kitchen counter, spread the margarine that you melted in half and mixed with oil and sprinkle with flour as in the photo.
  5. Fold the dough in half and brush the top surface with oil and flour. Spread the stuffing you have prepared on the wide edge of the dough and fold it as in the photo.
  6. Slice the pastry you rolled into 4 finger thicknesses. Place on a baking tray lined with greaseproof paper. Brush it with egg yolk and sprinkle with black cumin seeds.
  7. Bake in a preheated oven at 180 degrees until the top of the pastry is browned. Serve warm or cold.
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"Flour Potato Pie24 comments for ”

  • on May 17, 2020 at 14:41
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    This recipe is my savior pie. It is very easy to prepare and tastes amazing. Everyone who tastes it likes it.

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  • On February 19, 2015 at 06:06
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    Is it necessary to apply the oil on one half of the dough for the first time? Can you help me? Thank you!

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  • on August 03, 2014 at 20:15
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    Greetings
    Can we use oil instead of margarine?

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    • on August 04, 2014 at 08:52
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      You can't get the same crunch, unfortunately, but you can try.

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  • on August 02, 2014 at 14:12
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    I made this pastry for my guests yesterday and everyone loved it. Now my favorite pastry

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  • on May 21, 2014 at 10:54
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    I couldn't understand the folding part, we divide the phyllo into two, twill, or it folds one yufka in one go.

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    • on May 21, 2014 at 14:49
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      You grease and flour a phyllo and fold it in half. Then you grease and flour it again and wrap it by putting the stuffing.

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  • on May 20, 2014 at 11:28
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    There is something I do not understand, do we fold the dough in half after oiling it and wrap it like that, or do we divide it in half and do it like that?

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    • on May 20, 2014 at 11:49
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      Yes, I explained it as follows during the construction stages.

      “Place the dough on the kitchen counter, spread the margarine that you melted in half and mixed with oil and sprinkle with flour as in the photo.
      Fold the dough in half and brush the top surface with oil and flour.”

      Answer
  • on May 02, 2014 at 19:01
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    I tried it but it wasn't crispy I wonder if it was because I took it right off the tray :( it was finished the same day though :)

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    • on May 03, 2014 at 01:09
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      Maybe it has less oil or flour. I don't know unfortunately :(

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  • On April 22, 2014 at 00:14 PM
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    I tried it it was great thanks

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  • March 31, 2014 at 22:27
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    I don't understand how it folds in the photo??? Can you explain a little bit to the right?

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    • On April 01, 2014 at 07:23 PM
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      Fold the right and road ends inward a little so that the ends of the pastry are closed. Then roll.

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  • On February 22, 2014 at 14:11
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    both delicious and practical recipe, I made it for my day, it was liked very much, everyone got the recipe, thank you

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  • On February 01, 2014 at 22:35
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    In one word, it's great, now I've made it, and the recipe is really full of flavor, thank you very much :)

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  • On January 24, 2014 at 18:06 am
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    I loved it, I just made it 2 trays, everyone in the neighborhood ate it, I'm not exaggerating, I really liked it, it took its place in my history cookbook, thank you for sharing it..

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  • On December 13, 2013 at 20:41
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    I don't understand exactly how we wrap it after spreading the inside? can you help me?

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    • On January 23, 2014 at 17:36 am
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      Fold the dough in half and brush the top surface with oil and flour. Spread the stuffing you have prepared on the wide edge of the dough and fold it as in the photo.

      In other words, you roll after you fold the sides slightly inward.

      Answer
  • On December 11, 2013 at 15:52
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    A really great borek, I can say it's the best I've ever made, I also put it in the freezer without cooking it, I take it out and cook it if needed.

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    • On December 17, 2013 at 11:52
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      DOES THE PASTRY THAT IS PUT IN THE REFRIGERATOR WITHOUT COOKING STOUCH? I GENERALLY PUT THE COOKING THAT WAY.

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  • On December 08, 2013 at 15:19
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    it looks very good, i love potato pie,
    I wonder if we could wrap it and throw it in the freezer without cooking it, I hesitated a bit because of the flour in it.

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  • On December 02, 2013 at 12:55
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    It's really a great recipe for those who can't make handmade pastries like me, I made it on the weekend, it was great, my daughter loved it, thank you.

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  • On November 26, 2013 at 16:24 PM
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    I love it, best regards, I will try it as soon as possible…

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