Today we’re baking mouthwatering potato pies with rich filling and easy homemade phyllo.
Ingredients
- 700 g boiled potatoes, peeled
- 100 g cheddar cheese, grated
- 100 g semi-hard cheese, grated
- 100 g turkey ham, cubed
- 2 large eggs
- dried or fresh thyme
- 1 ½ dose Phyllo No 6 (approx.)
- cornstarch or flour for rolling out
- olive oil for brushing
Instructions
1
In a large mixing bowl, mash the potatoes. Add the eggs beaten, the two cheeses, the turkey cubes and season with thyme. Mix well.
2
Sprinkle your working surface with cornstarch or flour. Roll out the first roll of dough into a rectangle 30 x 40 cm / 11.8 x 15.7 inches.
3
Cut the pastry sheet in half and brush the excess flour. Brush with olive oil.
4
Add a spoonful of filling at one end. Fold the dough over and give a triangular shape.
5
Brush the excess flour and arrange them on paper-lined baking trays.
6
Cut the next roll of dough into 1cm / 0.4” slices. Cover both cut sides with cornstarch or flour.
7
Roll out each slice into a small round pastry sheet. Brush with olive oil, add filling and fold the dough over. Brush the excess flour and seal the edges.
8
With the rest of the phyllo dough, you can make pie rolls.
9
Prick their tops with a fork and brush with olive oil.
10
Bake in a preheated oven at 190⁰C / 375⁰F.
Rolls & triangles for 55 min / Mini pies for 45 min.
