Preparation of the stuffing: Blending boiled potatoes with onion, spices and oil makes the mixture delicious and soft. If necessary, a small amount of oil or milk can be added to prevent the mortar from being too dry.
Preparation of dough: Applying a mixture of yoghurt, milk and oil between the dough layers gives the pastry a crispness. It is important that the dough is fresh and soft.
cooking: The oven must be preheated to at least 180-190°C. You should also check that the bottom of the pastry is browned well. It is not recommended to cut it as soon as it comes out of the oven, as the inside may fall apart. It is better to cut it after letting it rest for 10-15 minutes.
Juice of grated potatoes: Squeezing the juice from the grated potatoes prevents the filling of the pastry from being thick and too watery.
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