Pan-fried potato pie with chicken and meat

Ingredients

For the dough

• 450 g potatoes
• 1000 ml water
• 25 g yeast
• 5 g sugar
• 250 ml milk
• 6 g flour
• 500 g flour
• 5 g salt
• 25 g butter
• 2 eggs
• 30 ml oil

For the filling

• 200 g cooked chicken breast
• 50 g fried kebab meat
• 40 g smoked frankfurter
• 75 g red pepper
• 15 ml oil
• 1 g salt
• 150 g cheese
• 45 g ketchup

For frying and rolling out

• 10 ml oil
• 60 ml oil

Preparation

1. Mix the yeast with the sugar, 50 ml lukewarm milk and 6 g flour. Leave the starter to rise for 10 minutes. 2. Peel the potatoes, cut them into small cubes and boil them in 1000 ml water for 15 minutes, until they mash easily with a fork. Drain them. 3. Mash the potatoes with the salt for the dough, butter and 200 ml milk. Mix in the starter and eggs, then gradually add 500 g flour. Add the oil and knead until you have a sticky dough. Cover and leave to rise for 30 minutes. 4. Finely chop the cooked chicken breast and fried kebab meat. Dice the frankfurter and pepper. Heat 15 ml oil in a pan and cook the pepper and frankfurter for 2 minutes, until the pepper softens. Add both kinds of meat and the salt for the filling, then cook for another 3 minutes. Transfer the filling to a plate and leave to cool for 10 minutes. 5. Divide the dough into 3 pieces. Grease the work surface with 10 ml oil and roll out each piece. For each pie, put half the grated cheese for that portion on one half of the dough, add a third of the filling and the rest of the cheese for that portion. Spread a third of the ketchup on the other half, then fold it over the filling and press the edges together. 6. Heat some of the 60 ml oil in a pan and fry each pie for 2-3 minutes on each side, until browned. Add oil to the pan as needed. Transfer the pies to a paper towel.