Turkish potato pie (patatesli börek)
Turkish Potato Pie (Patatesli Börek)
Welcome to the captivating world of Turkish cuisine! Today, I will guide you step by step to prepare a delicious potato pie, known as Patatesli Börek. This recipe combines tradition with rich flavors, offering a dish that will not only delight your taste buds but also bring a touch of warmth and hospitality from a Turkish home.
Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour and 30 minutes
Number of servings: 8
A short story
Potato pie has its origins in a vast culinary tradition, with deep roots in the history of the Middle East. This type of dish has become popular due to its versatility, making it an excellent choice for both everyday meals and festive occasions. In every corner of the world, börek recipes differ, each with its own story and distinct character. So let’s venture into creating our own version!
Ingredients
For the dough:
- 670 g flour (about 5 cups)
- 230 ml milk (1 cup)
- 2 tablespoons yogurt
- 90 g oil (a small cup)
- 2 eggs
- 1 teaspoon vinegar
- 1/2 teaspoon salt
For brushing the layers:
- 175 g melted margarine
- A little oil
The filling:
- 1 kg potatoes
- 3 onions
- Oil for sautéing the onions
- Salt and pepper, to taste
- 3 tablespoons tomato paste
- A little hot paprika (optional)
- Grated cheese (optional)
Steps to prepare
1. Preparing the dough:
The first step is to prepare the dough. In a large bowl, add the flour and make a well in the center. In this well, add one of the eggs, the white of the second egg, milk, yogurt, oil, salt, and vinegar. Gradually bring the flour towards the center and knead until you obtain an elastic dough. Let it rest for 1 hour.
2. Dividing the dough:
After resting, turn the dough onto a floured work surface. Divide it into 15 equal balls. Melt the margarine and get ready to form the layers.
3. Forming the layers:
Each ball is divided into 3. Flatten each ball with the palm of your hand, then sprinkle with flour and roll them out into thin layers, the size of a small plate. Brush the first layer with melted butter, cover with the second layer, brushing it as well, and leave the third layer unbrushed. Repeat this process for all 15 balls. Don't worry, the entire step takes about 30 minutes!
4. Preparing the filling:
Meanwhile, wash the potatoes and boil them with their skins. Once boiled, peel and mash them or grate them. In a pan, heat 3 tablespoons of oil and sauté the finely chopped onions. Add the mashed potatoes, salt, pepper, a little hot paprika (if you want a spicy taste), and the 3 tablespoons of tomato paste. Stir and let it cook for another 3-4 minutes. If you wish, you can add the grated cheese, but it is optional.
5. Assembling the pie:
On a floured work surface, roll each dough disc into very thin layers. Take each layer, brush it with a little oil, and add a good spoonful of the potato filling. Spread the filling evenly, then roll the layer into a log shape, which you coil like a spiral. Place the spirals in a baking dish.
6. Baking:
Brush the pies with the egg yolk mixed with a little milk to achieve a golden and appetizing crust. Bake in a preheated oven at 180 degrees Celsius for 30 minutes, or until golden and crispy.
Serving and combinations
This delicious pie can be served warm or at room temperature, alongside creamy yogurt or a fresh salad. It also pairs wonderfully with aromatic Turkish tea or a glass of ayran, a refreshing yogurt drink.
Useful tips
- Dividing the dough: Ensure that the dough balls are equal to achieve uniform layers.
- Filling: Experiment with other filling ingredients, such as spinach or feta cheese, to diversify the recipe.
- The dough layer: If you want a quick result, you can use store-bought pastry sheets.
Nutritional information
A serving of pie can contain approximately 300-400 calories, depending on the ingredients used. Potatoes are a good source of complex carbohydrates, while onions provide vitamins and minerals.
Frequently asked questions
- Can I prepare the pie a day in advance? Yes, you can prepare the filling a day ahead and assemble the pie on the day of serving.
- How can I make the dough easier to handle? Keep the dough covered with a damp towel while working to prevent it from drying out.
So, don’t wait any longer! Embrace this recipe and bring a piece of Istanbul into your own kitchen. I assure you that every bite of this potato pie will be a true delight!
Ingredients: Ingredients for the sheets: 670 g flour (5 cups) 230 ml milk (1 cup) 2 tablespoons yogurt 90 g oil (a small cup) 2 eggs 1 teaspoon vinegar 1/2 teaspoon salt For greasing the sheets: 175 g melted margarine a little oil Filling: 1 kg potatoes 3 onions oil for sautéing the onion salt, pepper 3 tablespoons broth a very little hot pepper powder (optional) grated cheese (optional)
