Recipe: Potato pie with cheese and greens step by step with pictures | Handy.Recipes

Potato pie with cheese and greens

Cooked Potato Cake with Cheese and Greens

Time to cook: 90 minutes

Total Servings: 6

Nutritional Value

Taste this luscious, hearty, fluffy, incredibly tasty pie: The filling is tender and silky in the crispy pastry frame. Very tasty! I'm sure you will not be indifferent. The pie won't fit to tea, but it's a great solution for a self-sufficient holiday dinner, and with vegetables, fresh or pickled, it's just a fairy tale. Hot pie doesn't cut well, tasty, but it doesn't reveal all its flavor and aroma, let it cool a bit, warm it's magical! The next day, if there is any leftover, you can reheat it a little, but we eat it cold with gusto, too. I've made it many times. Taste it?

Author of the recipe

Ingredients for the potato pie with cheese and greens:

For the pastry

  • Wheat flour / Flour - 180 g
  • Soft cheese (like Adygei) - 100 g
  • Butter (Milier TM 82,5%) - 120 g
  • Chicken egg - 1 pc
  • Coriander (ground) - 0.5 teaspoon
  • Curcuma - 0.5 teaspoon

For the filling

  • Potatoes - 500 g
  • Sour cream (traditional TM Millet) - 2 tablespoon
  • Soft cheese (like Adygeyan) - 100 g
  • Chicken egg - 4 pcs
  • Milk - 4 tablespoon
  • Green onions (finely chopped, dill is also good) - 2 tablespoon
  • Butter (Millet 82,5%) - 20 g
  • Salt - to taste
  • Black pepper (ground) - to taste

How to cook potato pie with cheese and greens step by step with photos

For the dough, mix the flour with ground coriander and turmeric.

Chop the butter into chunks

Crumble or slice soft cheese. In this case it's artisan cheese, but bryndza is also good.

Add pieces of butter to the flour mixture, chop with a knife or mixer to crumbs.

Add cubes of cheese.

Beat 1 egg and quickly knead into a smooth dough.

Roll into a ball. Place in fridge for at least 30 minutes.

Peel and boil potatoes.

Drain and lightly dry potatoes, then mashed potato and add milk and butter. Knead thoroughly until you obtain a smooth purée.

Add sour cream

Finely chop chopped chives, add three lightly beaten eggs, season with salt and pepper. Knead once more.

Add the soft cheese, chopped into small cubes.

Roll out the dough on baking paper (the size of the rolled out dough: mould diameter + sides of the mould + seam allowances of about 3 cm). You don't need to roll out the dough between two sheets of paper, since it isn't very sticky on a rolling pin, but you do need to do it ON paper, it will be easier to handle.

Grease a mould (I have a 20 cm diameter) with butter. Cover the mold with rolled out dough (dough on the bottom, paper on top)...

Carefully detach the paper, the dough is gently placed in the form, helping it to settle comfortably in the form by pressing the bottom and the rims, the edges of the dough should hang down from the rims by 2-3 cm, if not calculated, pull it out a little, the dough is pliable and malleable. Prick the dough with a fork.

Pour the filling onto the dough. Lightly beat 1 remaining egg and pour over filling.

Wrap the protruding edges of the dough over the filling, the edges of the dough will try to sink into the filling, don't let this worry you, it will be straight afterwards.

Bake the pie in a preheated 180 degrees oven for 50 minutes.

Cool the pie a bit and serve warm, or just like that, or as a complete meal with a salad of fresh vegetables.

Bon appetit!

Help yourself to!

Nutritional Value:

Whole Dish:
3077.4 Calories
76.3 g
197 g
247.2 g
Per Serving:
512.9 Calories
12.7 g
32.8 g
41.2 g
212.2 Calories
5.3 g
13.6 g
17 g

Salt, Black Pepper, Flour, Potatoes, Butter, Onions, Coriander, Eggs, Sourcream, Sour Cream, Green onions, Milk, Smooth, Bread, Cream Cheese, Rich, Cakes, Dough

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