Savory pies with potatoes and green garlic

Name: Savory pies with potatoes and green garlic - Tatiana H.
Ingredients: 5 eggs; 4 potatoes; one medium carrot; salt and pepper to taste; 2 green garlic stalks; 4 tablespoons of white wheat flour; 200g of sheep cheese (or cheese kneaded with salt); 50g of butter for greasing the baking dish.

Appetizers - Savory pies with potatoes and green garlic by Tatiana H. - Recipia

Savory potato and green garlic pies are the kind of recipe that saves any day when you're in the mood for something hearty and simple, without much preparation. I started from an idea I saw in a cooking contest, but I adapted it based on the ingredients I had in my kitchen. The most work is grating the vegetables; the rest goes quickly, only the baking requires patience. I've made the recipe several times in a multicooker. If you don't have a multicooker, you'll find tips at the end. Quick Info Total time: 50-60 minutes Preparation time: 20 minutes Baking time: 25-30 minutes per batch Servings: 4-6, depending on how large you make the pies Difficulty: easy Recipe type: savory pies, main dish or snack Ingredients 5 eggs 4 medium potatoes 1 medium carrot 2 stalks of green garlic 4 tablespoons white wheat flour 200 g sheep cheese (or salty crumbled cheese) 50 g butter (for greasing the baking dish) salt and pepper to taste Preparation method 1. Peel the potatoes and carrot, then grate them on a large grater. You can also chop them with an electric chopper if you have one, but don't make them too fine, so you can feel the texture. 2. Place the grated vegetables in a strainer. Sprinkle a pinch of salt and let them sit for 5-10 minutes to release excess juice. Gently press with your hand to drain the liquid. 3. In a large bowl, combine the drained potatoes and carrot. Add the eggs, flour, crumbled cheese, and finely chopped green garlic. 4. Season with salt and pepper. Mix everything with a wooden spoon or by hand until you have a homogeneous mixture, not too liquid. 5. Grease the multicooker pot with butter. Heat it up, then add 1-2 ladles of the mixture (enough to cover the bottom of the pot, not too thick). Level it out gently. 6. Select the baking function (BAKE), set the temperature to 180°C, and set for 25-30 minutes for each batch. Halfway through, flip the pie to the other side to bake evenly. 7. Repeat until you finish all the mixture. 8. Remove them to a plate and let them cool slightly. They can be served warm or cold. Why I make the recipe often It's useful when I don't have much time but want to eat something filling and made with simple ingredients. They keep well, reheat quickly, and the flavor of potato with salty cheese is suitable for both breakfast and dinner. I also like that I can easily juggle with what I have in the fridge. Tips and variations Tips Use sheep cheese or crumbled cheese, not soft cheeses, as it gives flavor and binds the mixture. Don't leave the vegetables with all the liquid, or the pies will turn out soft and hard to flip. When flipping, use a wide spatula and make the movement decisively so they don't break. Substitutions Sheep cheese can be replaced with aged feta if you want something less salty. Green garlic can be replaced with dried garlic, but use only 1-2 cloves, finely chopped. The carrot is not mandatory, but it adds a sweet note; you can omit it if you don't have it. Variations You can add chopped greens (dill, parsley) if you like. Instead of a multicooker, you can bake the pies in a thick-bottomed pan over low heat with a little butter or oil. Flip them carefully, like pancakes. For a crispier version, make the pies thinner and bake them longer on each side. Serving ideas They go well with sour cream or yogurt on the side. You can pack them for lunch at work or for a picnic. They are also good as a side dish with baked meat. Frequently asked questions 1. Can I use another type of cheese? Yes, you can use feta, but it should be drier and saltier. Do not use fresh cheeses as they release too much water. 2. Can they be baked without a multicooker? Yes, in a non-stick pan over low heat with a lid. You need to be patient and flip them carefully. 3. Can the pies be frozen? I do not recommend it. After freezing, they change texture and become wet upon thawing. 4. What can I do if I added too much flour and they turn out hard? Next time, reduce the flour. If you have already made the mixture, you can add another egg or a little milk to make it more fluid. 5. Can the pies be made only from potatoes? Yes, without the carrot, but the taste will be simpler. The carrot also adds color and a bit of sweetness. Nutritional values Estimate per serving (out of 6): approximately 220-250 kcal, 9-10 g protein, 13-15 g fat, 18-20 g carbohydrates. Values are indicative and depend on the cheese used and the size of the eggs. Storage and reheating They can be stored in the fridge in a covered container for a maximum of 2-3 days. Reheating can be done in a pan or oven for a better crust. They can go in the microwave, but they come out softer. I do not recommend keeping them longer or freezing them – they will not have the same texture after thawing.

Savory pies with potatoes and green garlic

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