Tuesday, January 18, 2011

Salted potato filled pastry

Salted potato filled pastry

2 cups lukewarm water
4-5 cups flour
1 Tbsp instant yeast (1 package)
2-3 Tbsp olive oil
1 Tbsp sugar
1 Tbsp salt to taste

Potato Filling:

2 large or 3 medium potatoes, boiled and smashed
1 onion, chopped
1 tbsp tomato paste
2 tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp cayenne pepper (optional)
¼ tsp black pepper
¼ tsp cumin (optional)

In a pot boil the potatoes and smash them. Meanwhile in a pan place the oil and onion, and sauté for 2-3 minutes on low-medium heat. Then add the tomato paste, salt and smashed potatoes. Cook for 5-6 minutes stirring occasionally. Finally sprinkle with pepper, cumin and cayenne pepper (optional).


1 egg yolk, beaten
1 tsp water
Sesame seeds for top

Place the lukewarm water, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Add salt, olive oil and flour; knead for 10 minutes, until dough becomes elastic. The more you knead the better your bread will be. Cover the dough with a plastic wrap or a clean cloth and let it rest for 2 hours in a warm place, till it rises up to double its volume.
Place dough on the counter and punch to release the air. Cut the dough into 20-22 pieces. Flatten each of the pieces with your hands and place 1 Tbsp or more potato filling in the middle and close it up sticking well the ends. Grease a baking dish and place the puff pogacas over, stuck ends being down, leaving some room between each. Cover it with a clean cloth and leave it for ½-1 hours to rise in a warm place (If you have time let it rest for 2 hours).
Mix the beaten egg yolk and water in a small bowl, then brush the surface of the puff pogacas with this glaze. Finally, sprinkle sesame seeds on top.
Preheat the oven to 400F (200C). Bake for 30-40 minutes, until it becomes golden brown. Take it out of the oven and cover with a clean cloth or towel to keep them soft and warm.

Bon appetit...