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Prepare the potatoes: Peel the potatoes. To cook quickly, wrap the peeled potatoes in a wet paper towel, then in plastic wrap, and microwave for approximately 8 minutes until very soft. Alternatively, boil the potatoes in water until tender, about 15-20 minutes. Once cooked, use a potato ricer or fork to mash the potatoes into a smooth puree in a large mixing bowl.

Make the potato dough: To the mashed potatoes, add the 5 tablespoons of all-purpose flour and 2 tablespoons of butter (or margarine). Mix the ingredients initially with a spoon until combined. Then, use your hands to knead the mixture until it forms a smooth, cohesive dough that is easy to handle and doesn't stick to your hands. If the dough is too sticky, add 1 tablespoon of flour at a time and continue kneading until the desired consistency is reached. Season the dough with salt and black pepper to taste, and the optional fresh parsley and chives, mixing well again.

Assemble the pastries: Lay a piece of plastic wrap or a plastic bag on a clean, flat surface. Take a portion of the potato dough (about 1/4 cup) and place it on one half of the plastic. Use your hands or a spoon to flatten the dough into an oval or rectangular shape, about 1/4-inch thick. Place your desired filling (either the ground beef and cheese, or the cheese and oregano) onto one half of the flattened dough.

Seal the pastries: Using the plastic wrap to help, carefully fold the other half of the dough over the filling to create a half-moon shape, completely encasing the filling. Gently press the edges to seal them. For a neater appearance, place a bowl or a round cutter (about 3-4 inches in diameter) over the filled pastry and press down firmly to trim any excess dough and create a perfectly shaped half-moon. Repeat this process for all remaining dough and filling.

Fry the pastries: Heat the vegetable oil in a deep pan or pot over medium heat until it reaches 350-375°F. Carefully place the assembled potato pastries into the hot oil, frying in batches to avoid overcrowding the pan. Fry until both sides are golden brown and crispy, about 2-3 minutes per side. Remove the fried pastries from the oil and place them on a plate lined with paper towels to drain any excess oil.

Serve: Serve the Stuffed Potato Pastries hot and enjoy!


Prepare the potatoes: Peel the potatoes. To cook quickly, wrap the peeled potatoes in a wet paper towel, then in plastic wrap, and microwave for approximately 8 minutes until very soft. Alternatively, boil the potatoes in water until tender, about 15-20 minutes. Once cooked, use a potato ricer or fork to mash the potatoes into a smooth puree in a large mixing bowl.

Make the potato dough: To the mashed potatoes, add the 5 tablespoons of all-purpose flour and 2 tablespoons of butter (or margarine). Mix the ingredients initially with a spoon until combined. Then, use your hands to knead the mixture until it forms a smooth, cohesive dough that is easy to handle and doesn't stick to your hands. If the dough is too sticky, add 1 tablespoon of flour at a time and continue kneading until the desired consistency is reached. Season the dough with salt and black pepper to taste, and the optional fresh parsley and chives, mixing well again.

Assemble the pastries: Lay a piece of plastic wrap or a plastic bag on a clean, flat surface. Take a portion of the potato dough (about 1/4 cup) and place it on one half of the plastic. Use your hands or a spoon to flatten the dough into an oval or rectangular shape, about 1/4-inch thick. Place your desired filling (either the ground beef and cheese, or the cheese and oregano) onto one half of the flattened dough.

Seal the pastries: Using the plastic wrap to help, carefully fold the other half of the dough over the filling to create a half-moon shape, completely encasing the filling. Gently press the edges to seal them. For a neater appearance, place a bowl or a round cutter (about 3-4 inches in diameter) over the filled pastry and press down firmly to trim any excess dough and create a perfectly shaped half-moon. Repeat this process for all remaining dough and filling.

Fry the pastries: Heat the vegetable oil in a deep pan or pot over medium heat until it reaches 350-375°F. Carefully place the assembled potato pastries into the hot oil, frying in batches to avoid overcrowding the pan. Fry until both sides are golden brown and crispy, about 2-3 minutes per side. Remove the fried pastries from the oil and place them on a plate lined with paper towels to drain any excess oil.

Serve: Serve the Stuffed Potato Pastries hot and enjoy!
