These little pastries with potatoes and sheep cheese are something I make especially when I'm in the mood for a savory snack that pairs well with tea or at a gathering with friends. I first tried them because I had some sheep cheese that I didn't want to waste. I found it interesting how the boiled potatoes change the texture of the dough. The first attempt turned out well, so I kept the recipe and have returned to it repeatedly.
Quick Info
Total time: about 1 hour
Preparation time: 30 minutes
Baking time: 20-25 minutes
Servings: 2 trays (about 30-36 pastries, depending on size)
Difficulty: medium
Recipe type: savory appetizer, snack
Ingredients
3 medium potatoes (approx. 300-350 g)
500 g flour
125 g butter
125 g sheep cheese (I sometimes use 300-350 g, depending on how much I want to fill each pastry)
1 packet baking powder
2 tablespoons fresh chopped parsley
1 egg yolk
sesame seeds, for sprinkling
salt
pepper
Instructions
1. Peel the potatoes, cut them into suitable pieces, and boil them in salted water. They are ready when a fork easily goes through them, after about 20 minutes.
2. Drain them well and mash them while they are still warm with a fork until they become a coarse puree. No mixer is needed.
3. In a large bowl, combine the flour, mashed potatoes, cubed butter (at room temperature), baking powder, a pinch of salt, and a little pepper. Mix until you get a soft, non-sticky dough. If it seems too crumbly, knead it gently with your hands.
4. Crumble the sheep cheese well in a bowl, then mix it with the finely chopped parsley. Taste the mixture and add more pepper or salt only if you feel it's necessary.
5. Roll out the dough on a floured surface to about 2 mm thick. Don’t make it too thin, or it may break when rolling.
6. Cut the dough into triangles of suitable size. For each triangle, place a teaspoon of the cheese and parsley mixture on the wider side, then roll towards the tip to form the pastry.
7. Place the pastries on a baking tray lined with parchment paper or a floured tray, leaving space between them.
8. Brush them with the beaten egg yolk and sprinkle sesame seeds on top.
9. Place the tray in the preheated oven at 200°C. Bake for 20-25 minutes or until they turn golden and slightly crispy at the edges.
10. Remove them to a wire rack to cool slightly. They are delicious both warm and cold.
Why I make this recipe often
This is the recipe I turn to when I want to quickly use up leftover sheep cheese. The potato dough is tender without crumbling, and the pastries are not heavy. They can be made in advance for parties or when I have guests. They don’t create excessive crumbs and hold up well the next day.
Tips and Variations
Tips
- If the dough seems too sticky, you can sprinkle a little extra flour on the work surface.
- The potatoes need to be well drained; otherwise, the dough will be too wet.
- For a uniform appearance, don’t overload each triangle with cheese; during baking, the filling may spill out.
Substitutions
- Instead of sheep cheese, you can use any hard, salty cheese.
- Parsley can be omitted if you don’t want herbs, or you can add chopped dill.
- I do not recommend substituting butter with margarine, as the texture will not be the same.
Variations
- You can add a little ground cumin to the cheese mixture or sprinkle poppy seeds on top.
- For a spicier version, add a bit of hot paprika to the cheese mixture.
Serving Ideas
- They are great alongside tea or coffee as a savory snack.
- They can be placed on a platter with other appetizers, alongside mini tarts or ham rolls.
- They are also good in a lunchbox, as they keep quite well at room temperature.
Frequently Asked Questions
1. Can I use a different type of cheese?
Yes, any hard, slightly salty cheese works. Cow's telemea works well, but the flavor is milder.
2. Is it necessary to add baking powder?
Yes, otherwise the dough will be too dense and not as flaky.
3. Can the pastries be frozen?
I do not recommend freezing, as the potato dough changes texture after thawing and becomes slightly wet.
4. Can I make the dough a day in advance?
Yes, you can keep it in the fridge, but cover it well so it doesn’t dry out.
5. What do I do if I don’t have sesame seeds?
You can skip the sesame seeds or sprinkle a little poppy seeds or cumin if you like.
Nutritional Values
Estimate for one serving (2-3 pastries):
Calories: approximately 120-150 kcal
Protein: 4-5 g
Carbohydrates: 18-20 g
Fat: 4-5 g
Values are approximate and depend greatly on how much cheese you use and how large you make the pastries. They are filling, and the cheese adds some protein. They are not very greasy, but they are not diet food either.
Storage and Reheating
They keep well at room temperature in a sealed container for up to 2 days. If you want to reheat them, place them in a warm oven for 5 minutes. I do not recommend storing them in the fridge, as they become slightly gummy. Best enjoyed in the first two days after baking.
Quick Info
Total time: about 1 hour
Preparation time: 30 minutes
Baking time: 20-25 minutes
Servings: 2 trays (about 30-36 pastries, depending on size)
Difficulty: medium
Recipe type: savory appetizer, snack
Ingredients
3 medium potatoes (approx. 300-350 g)
500 g flour
125 g butter
125 g sheep cheese (I sometimes use 300-350 g, depending on how much I want to fill each pastry)
1 packet baking powder
2 tablespoons fresh chopped parsley
1 egg yolk
sesame seeds, for sprinkling
salt
pepper
Instructions
1. Peel the potatoes, cut them into suitable pieces, and boil them in salted water. They are ready when a fork easily goes through them, after about 20 minutes.
2. Drain them well and mash them while they are still warm with a fork until they become a coarse puree. No mixer is needed.
3. In a large bowl, combine the flour, mashed potatoes, cubed butter (at room temperature), baking powder, a pinch of salt, and a little pepper. Mix until you get a soft, non-sticky dough. If it seems too crumbly, knead it gently with your hands.
4. Crumble the sheep cheese well in a bowl, then mix it with the finely chopped parsley. Taste the mixture and add more pepper or salt only if you feel it's necessary.
5. Roll out the dough on a floured surface to about 2 mm thick. Don’t make it too thin, or it may break when rolling.
6. Cut the dough into triangles of suitable size. For each triangle, place a teaspoon of the cheese and parsley mixture on the wider side, then roll towards the tip to form the pastry.
7. Place the pastries on a baking tray lined with parchment paper or a floured tray, leaving space between them.
8. Brush them with the beaten egg yolk and sprinkle sesame seeds on top.
9. Place the tray in the preheated oven at 200°C. Bake for 20-25 minutes or until they turn golden and slightly crispy at the edges.
10. Remove them to a wire rack to cool slightly. They are delicious both warm and cold.
Why I make this recipe often
This is the recipe I turn to when I want to quickly use up leftover sheep cheese. The potato dough is tender without crumbling, and the pastries are not heavy. They can be made in advance for parties or when I have guests. They don’t create excessive crumbs and hold up well the next day.
Tips and Variations
Tips
- If the dough seems too sticky, you can sprinkle a little extra flour on the work surface.
- The potatoes need to be well drained; otherwise, the dough will be too wet.
- For a uniform appearance, don’t overload each triangle with cheese; during baking, the filling may spill out.
Substitutions
- Instead of sheep cheese, you can use any hard, salty cheese.
- Parsley can be omitted if you don’t want herbs, or you can add chopped dill.
- I do not recommend substituting butter with margarine, as the texture will not be the same.
Variations
- You can add a little ground cumin to the cheese mixture or sprinkle poppy seeds on top.
- For a spicier version, add a bit of hot paprika to the cheese mixture.
Serving Ideas
- They are great alongside tea or coffee as a savory snack.
- They can be placed on a platter with other appetizers, alongside mini tarts or ham rolls.
- They are also good in a lunchbox, as they keep quite well at room temperature.
Frequently Asked Questions
1. Can I use a different type of cheese?
Yes, any hard, slightly salty cheese works. Cow's telemea works well, but the flavor is milder.
2. Is it necessary to add baking powder?
Yes, otherwise the dough will be too dense and not as flaky.
3. Can the pastries be frozen?
I do not recommend freezing, as the potato dough changes texture after thawing and becomes slightly wet.
4. Can I make the dough a day in advance?
Yes, you can keep it in the fridge, but cover it well so it doesn’t dry out.
5. What do I do if I don’t have sesame seeds?
You can skip the sesame seeds or sprinkle a little poppy seeds or cumin if you like.
Nutritional Values
Estimate for one serving (2-3 pastries):
Calories: approximately 120-150 kcal
Protein: 4-5 g
Carbohydrates: 18-20 g
Fat: 4-5 g
Values are approximate and depend greatly on how much cheese you use and how large you make the pastries. They are filling, and the cheese adds some protein. They are not very greasy, but they are not diet food either.
Storage and Reheating
They keep well at room temperature in a sealed container for up to 2 days. If you want to reheat them, place them in a warm oven for 5 minutes. I do not recommend storing them in the fridge, as they become slightly gummy. Best enjoyed in the first two days after baking.