Potato Borek

Filling: Start by boiling the unpeeled potatoes in salted water, ensuring the water is salty enough to add a pleasant taste. Once boiled, drain them and let them cool slightly. Once cooled, peel them and mash or grate them to achieve a fine texture. In a pan, heat the oil and sauté the finely chopped onion until it becomes soft and translucent. Then add the mashed potatoes to the pan, along with the tomato paste or broth, and season with salt, pepper, and, if desired, a few drops of hot paprika for a spicy flavor. Mix the ingredients well and let the mixture cook for 3-4 minutes, stirring constantly to prevent sticking. Towards the end, incorporate the grated cheese if you choose to use it, and let the filling cool.

Dough: For preparing the dough, if you have a bread machine, start by adding the ingredients in the following order: oil, warm milk in which you have dissolved the salt, yogurt, vinegar, sifted flour, and finally, the egg and egg white. Set the dough program. If you do not have a bread machine, I advise you to create a well in the middle of the sifted flour, where you will add the oil, warm salted milk, yogurt, vinegar, egg, and egg white. Bring the flour from the edges to the center and knead until you obtain a homogeneous, smooth, and elastic dough. Let it rest in a covered bowl for about an hour at room temperature. Melt the butter or margarine and let it cool. Remove the dough onto a lightly floured work surface and divide it into 15 equal parts. Take each portion and divide it into three pieces.

Roll each piece into a round sheet the size of a plate and place it on the edge of the work table. Brush the first sheet with melted butter. Take the second piece, roll it into a round sheet, place it over the first, and brush it with melted butter. Proceed similarly with the third piece, placing it on top without brushing it. Continue doing this until you have finished all 15 pieces of dough. In the end, you will have 15 discs, each made of 3 stacked sheets. Let them rest for 30 minutes, covered with a towel, to allow the dough to absorb the butter.

Dust the work surface with flour and take each disc, rolling it out into a thin, rectangular sheet. The dough is very elastic, allowing you to achieve an almost transparent sheet without tearing. Brush the surface of the sheet with oil and evenly spread 1-2 tablespoons of the filling, leaving about a 1 cm ungreased edge. Roll the sheet into a log and coil it into a spiral, forming a snail. Transfer each snail to a baking tray lined with parchment paper. Repeat with all the discs, brushing them with egg yolk mixed with a little milk. Bake in a preheated oven at 180 degrees for about 30 minutes. Once browned, remove them onto a rack. Serve them warm or cold; they are delicious in any version!

 Ingredients: Stuffing: -1 kg potatoes -3 onions, finely chopped -3 tablespoons oil -salt -pepper, freshly ground -3 tablespoons tomato paste / red goulash paste / thick broth -1 pinch of chili pepper, optional -grated cheese, to taste, optional For the sheets: -90 g oil -230 ml milk, warm -1/2 teaspoon salt -2 tablespoons yogurt, room temperature -1 teaspoon vinegar -670 g flour -1 egg + 1 egg white For the sheets: -175 g butter / melted margarine -oil -1 egg yolk -1 tablespoon milk

 Tags:  eggs onion cheese tomatoes broth potatoes milk unt pepper flour oil margarine vegetarian recipes