Potato and telemea cheese pie

I have often made potato and telemea cheese pie, especially when I have some leftover mashed potatoes from a meal or when I need something filling but quick to prepare without turning on the oven. I love that it can be made directly in the pan, and the ingredients are always on hand. The dough is easy to work with, and the combination of potatoes with soft cheese is hard to beat.

Quick Info

Total time: 2 hours (including rising and shaping)
Preparation time: 30-40 minutes
Cooking time (boiling, frying): about 30 minutes
Servings: 8-10 pies (depending on size)
Difficulty: medium
Recipe type: savory snack, suitable for lunch or dinner

Ingredients

For the dough:
650 g all-purpose flour
30 g fresh yeast
1/2 teaspoon salt
50 ml oil
200 ml warm water (plus 50 ml for activating the yeast)
For the filling:
6-7 medium potatoes
200-300 g telemea cheese (preferably a softer one)
milk (for the mash, added to taste for a thicker consistency)
butter (about the size of a walnut, for the mash)
salt (for boiling water and taste)
oil (for frying in the pan and brushing the pies)

Instructions

1. Boil the potatoes
Place the peeled and chopped potatoes in salted water to boil. When soft, drain the water and mash them while warm.

2. Make the potato mash
Add the butter and warm milk to the potatoes. Start with a little milk and gradually add more until you achieve a thicker mash than usual. Let it cool.

3. Add the cheese
Crumble the telemea cheese and mix it into the potato mash. Taste to see if more salt is needed, depending on how salty the cheese is.

4. Prepare the yeast for the dough
Place the yeast in a small bowl, add 50 ml of warm water and 1/2 teaspoon of salt. Mix well until the yeast dissolves.

5. Make the dough
Put the flour in a large bowl. Make a well in the center and pour in the yeast mixture. Pull a little flour from the edges towards the center and mix gently just to form a thick paste. Cover the bowl and let it rise in a draft-free place for 10-15 minutes.

6. Knead the dough
Once it has risen slightly, add the oil and then gradually add 200 ml of warm water. Knead until the dough pulls away from the sides of the bowl. It should be elastic, not sticky, but not too firm. Sprinkle a little flour on top, cover with a towel, and let it rise until it doubles in volume (about 1 hour, depending on the temperature).

7. Shape the pies
Take a piece of dough about the size of an apple. Place it on a floured surface, flatten it with your palm, and put a large spoonful of the potato and cheese filling in the center. Gather the edges of the dough over the filling, turn the pie with the seam side down, and gently roll it out with a rolling pin into a circle, as thick or thin as you prefer.

8. Cook the pies in the pan
Heat a pan and brush it with a little oil. Place the pie in the pan and cook over medium heat. When it starts to brown on one side, brush the top with a little oil and flip it over. Once browned on both sides, remove it to a plate and brush the top with a drizzle of oil while it’s still warm.

9. Repeat with the remaining dough and filling.

Why I make this recipe often

It's practical when I have potatoes to use up or want something more substantial for a quick meal. The pies can also be made smaller, as snacks for on-the-go or packed lunches. The combination of potatoes and telemea cheese makes the filling creamy and filling, and the fact that it doesn't require an oven is a plus.

Tips and Variations

Tips

The dough should rise well; otherwise, it will remain dense when fried.
If the filling is too soft, the pies may leak when rolled out. The mash should be thicker.
The pan should not be too hot or too cold; otherwise, the pies will burn or remain uncooked.
Substitutions

You can use another type of salty cheese, but it should still be crumbly and not too dry.
The oil for rolling and frying can be replaced with butter for a different flavor.
Variations

You can add dill or green onions to the filling if you want a fresher flavor.
The dough can also be made with dry yeast, following the equivalent on the package.
You can make the pies smaller for easy packing.
Serving Ideas

They are good both warm and cold.
They can be served plain or with yogurt on the side.
They can be taken on the go, to school, or to work as a snack.
Frequently Asked Questions

What kind of telemea cheese should I use?
Softer cheese incorporates better into the potato mash. If you have a drier one, you can grate or crumble it as finely as possible.

If I don’t have fresh yeast, can I use dry yeast?
Yes, but adjust the amount according to the instructions on the package. Generally, 30 g of fresh yeast = 7-10 g of dry yeast.

Can I keep the pies for the next day?
Yes, although they are best on the day they are made. They can be stored in a clean towel or in a container. They can be easily reheated in a pan.

Can they be baked in the oven as well?
The original recipe is for the pan, but they can also be baked in the oven on parchment paper at 180-200°C, although the texture will be slightly different.

Nutritional Values (approximate estimate, per pie)

Calories: 270-340 kcal
Protein: 7-10 g
Carbohydrates: 45-50 g
Fats: 8-11 g

Values may vary based on the type of cheese, how much oil is used, and the size of the pies.

Storage and Reheating

The pies can be stored at room temperature, covered with a towel, or in the refrigerator if made a day in advance. They are good cold, but you can heat them in a pan for a few minutes on each side. If left too long, they become drier.

The recipe is not ideal for freezing. However, if you want to keep them longer, you can freeze them, but the texture will be less pleasant after thawing and reheating.

 Ingredients: dough 650 g white flour 50 ml oil 200 ml warm water 1/2 teaspoon salt 30 g fresh yeast filling: 6-7 potatoes 200-300 g soft telemea cheese milk, butter salt to taste oil for baking

 Tags:  potato pie