Today we’re baking mouthwatering potato pies with rich filling and easy homemade phyllo.
- 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
In a large mixing bowl, mash the potatoes. Add the eggs beaten, the two cheeses, the turkey cubes and season with thyme. Mix well.
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.
Cut the pastry sheet in half and brush the excess flour. Brush with olive oil.
Add a spoonful of filling at one end. Fold the dough over and give a triangular shape.
Brush the excess flour and arrange them on paper-lined baking trays.
Cut the next roll of dough into 1cm / 0.4” slices. Cover both cut sides with cornstarch or flour.
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.
With the rest of the phyllo dough, you can make pie rolls.
Prick their tops with a fork and brush with olive oil.
Bake in a preheated oven at 190⁰C / 375⁰F.
Rolls & triangles for 55 min / Mini pies for 45 min.