A few days ago, I made potato pastry sheets for a sweet-salty cheese pie with yogurt sauce. The recipe isn't complicated, but it requires a bit of patience for kneading and rolling out the sheets. The dough is made from potatoes, which gives it a pleasant and unique texture. I used cow's telemea cheese and a yogurt sauce with eggs and sugar on top. The pie bakes for an hour and can be portioned while warm. This is a recipe I've been making for a few years, especially when I have guests or when I want something hearty for breakfast or as a sweet-salty snack.
Quick Info
Total time: approximately 2 hours (including rising and baking)
Preparation: 45 minutes (including boiling potatoes, preparing dough, filling, and sauce)
Baking: 1 hour at 180°C
Servings: 10-12, depending on how you portion it
Difficulty: medium
Recipe type: homemade pastry pie, occasional or for breakfast/snack
Ingredients
Pastry Sheets:
- 700 g flour (plus extra for rolling)
- 2 large potatoes
- 2 egg yolks
- 300 ml warm milk
- 6 tablespoons oil (I used non-hydrogenated palm oil)
- 1 packet dry yeast (7 g)
- 1 tablespoon sugar
- 3 tablespoons milk (for the starter)
- a pinch of salt
Cheese Filling:
- 800 g cheese (cow's telemea, I used Hochland)
- 350 g sugar
- 2 eggs
- vanilla (essence or vanilla sugar)
- grated lemon zest
Yogurt Sauce:
- 450 g Greek yogurt (10% fat)
- 2 eggs
- vanilla
- 100 g sugar
- rum essence
Preparation Method
1. Boil the potatoes (cut into small pieces, like for puree), drain the water, and mash them while warm with a whisk or fork. Let them cool slightly.
2. For the starter, place the dry yeast, one tablespoon of sugar, and 3 tablespoons of milk in a bowl. Mix and let it rise in a warm place for 15 minutes.
3. In a large bowl, sift the flour. Place the egg yolks and salt at the edge. In the center, add the starter, then the mashed potatoes. Pour in the warm milk and oil. Knead the dough for about 10 minutes until it becomes elastic. If necessary, add a little more flour at the end to prevent the dough from being sticky.
4. Sprinkle flour over the formed dough, cover the bowl with a towel, and let it rise in a warm place until it doubles in volume (about 45-60 minutes).
5. Meanwhile, prepare the cheese filling: mix the crumbled cheese with sugar, eggs, vanilla, and grated lemon zest. Mix until everything is homogeneous.
6. For the yogurt sauce, beat the eggs with sugar, add the yogurt, vanilla, and rum essence. Whisk until smooth.
7. When the dough has risen, turn it out onto a floured surface. Knead gently for a minute, then divide it into 4 pieces.
8. Grease and flour a large, slightly deeper baking tray (standard oven size).
9. Roll out each piece of dough, one at a time, to cover the bottom of the tray. Place the first sheet, then a third of the cheese filling on top, and repeat with the remaining sheets and filling, finishing with the last sheet.
10. With a long knife, cut the pie into pieces down to the bottom.
11. Pour the yogurt sauce over the entire surface, making sure it covers the whole pie (if there are dry areas, run the knife over the cuts to let the sauce seep in).
12. Bake in the oven at 180°C for one hour. Remove and let cool slightly before portioning.
Why I make this recipe often
I love it because the sheets are substantial, not dry. The potato dough doesn't harden quickly and holds the filling well. The pie is suitable as a savory snack or dessert, depending on how you cut it and what you serve it with. It usually keeps well the next day.
Tips and Variations
Tips
- If the cheese is too salty, you can quickly rinse it in cold water and drain well.
- When rolling out, work with flour on the table and rolling pin to prevent sticking.
- Pre-cutting helps the sauce to soak in everywhere and ensures the pie bakes evenly.
Substitutions
- The milk for the dough can be cow's or plant-based if you have nothing else.
- Telemea cheese can be replaced with another semi-salty cheese or a mixture with ricotta.
- Palm oil can be replaced with sunflower or another refined oil.
- The rum essence in the yogurt sauce can be omitted or replaced with a little lemon zest.
Variations
- You can add raisins or cranberries to the filling if you prefer it sweeter.
- If you want the pie less sweet, reduce the sugar in the cheese by 50 g (this results in a moderately sweet pie).
Serving Ideas
- The pie is good warm, freshly taken out of the oven, but also at room temperature.
- You can dust it with sugar if you prefer, but it's not necessary.
- It works as a hearty breakfast or packed for work.
Frequently Asked Questions
Can I use old potatoes or do they need to be fresh?
Old potatoes are fine, it doesn't matter the type as long as you boil them well and mash them while still hot.
Can the pie be frozen?
I do not recommend it, as the potato sheets do not retain their texture after thawing.
If I don't have dry yeast, can I use fresh?
Yes, you can use fresh yeast – half a small cube (about 20 g) is sufficient. The procedure for the starter remains the same.
Is the yogurt sauce mandatory?
Yes, it serves both as a glaze and to keep the top sheets moist. The pie is much tastier with this sauce.
What can I replace sugar with if I want it less sweet?
You can reduce the sugar by 50 g or use a sweetener, but the final texture might change slightly.
Nutritional Values
Approximately, per serving (out of 12):
Calories: 350-400 kcal
Proteins: 12-14 g
Carbohydrates: 45-50 g
Fats: 12-15 g
The pie is quite filling, having potato dough, cheese, and eggs. It's not a low-calorie dessert, but it's suitable as a main meal or a substantial snack.
Storage and Reheating
Keep the pie covered in the refrigerator for up to 2 days. It can be reheated in the oven, directly in the tray, or in the microwave. The texture is better reheated in the oven. If the pie sits longer, the sheets tend to harden slightly, but they don't become as hard as commercial ones. I do not recommend freezing.
Quick Info
Total time: approximately 2 hours (including rising and baking)
Preparation: 45 minutes (including boiling potatoes, preparing dough, filling, and sauce)
Baking: 1 hour at 180°C
Servings: 10-12, depending on how you portion it
Difficulty: medium
Recipe type: homemade pastry pie, occasional or for breakfast/snack
Ingredients
Pastry Sheets:
- 700 g flour (plus extra for rolling)
- 2 large potatoes
- 2 egg yolks
- 300 ml warm milk
- 6 tablespoons oil (I used non-hydrogenated palm oil)
- 1 packet dry yeast (7 g)
- 1 tablespoon sugar
- 3 tablespoons milk (for the starter)
- a pinch of salt
Cheese Filling:
- 800 g cheese (cow's telemea, I used Hochland)
- 350 g sugar
- 2 eggs
- vanilla (essence or vanilla sugar)
- grated lemon zest
Yogurt Sauce:
- 450 g Greek yogurt (10% fat)
- 2 eggs
- vanilla
- 100 g sugar
- rum essence
Preparation Method
1. Boil the potatoes (cut into small pieces, like for puree), drain the water, and mash them while warm with a whisk or fork. Let them cool slightly.
2. For the starter, place the dry yeast, one tablespoon of sugar, and 3 tablespoons of milk in a bowl. Mix and let it rise in a warm place for 15 minutes.
3. In a large bowl, sift the flour. Place the egg yolks and salt at the edge. In the center, add the starter, then the mashed potatoes. Pour in the warm milk and oil. Knead the dough for about 10 minutes until it becomes elastic. If necessary, add a little more flour at the end to prevent the dough from being sticky.
4. Sprinkle flour over the formed dough, cover the bowl with a towel, and let it rise in a warm place until it doubles in volume (about 45-60 minutes).
5. Meanwhile, prepare the cheese filling: mix the crumbled cheese with sugar, eggs, vanilla, and grated lemon zest. Mix until everything is homogeneous.
6. For the yogurt sauce, beat the eggs with sugar, add the yogurt, vanilla, and rum essence. Whisk until smooth.
7. When the dough has risen, turn it out onto a floured surface. Knead gently for a minute, then divide it into 4 pieces.
8. Grease and flour a large, slightly deeper baking tray (standard oven size).
9. Roll out each piece of dough, one at a time, to cover the bottom of the tray. Place the first sheet, then a third of the cheese filling on top, and repeat with the remaining sheets and filling, finishing with the last sheet.
10. With a long knife, cut the pie into pieces down to the bottom.
11. Pour the yogurt sauce over the entire surface, making sure it covers the whole pie (if there are dry areas, run the knife over the cuts to let the sauce seep in).
12. Bake in the oven at 180°C for one hour. Remove and let cool slightly before portioning.
Why I make this recipe often
I love it because the sheets are substantial, not dry. The potato dough doesn't harden quickly and holds the filling well. The pie is suitable as a savory snack or dessert, depending on how you cut it and what you serve it with. It usually keeps well the next day.
Tips and Variations
Tips
- If the cheese is too salty, you can quickly rinse it in cold water and drain well.
- When rolling out, work with flour on the table and rolling pin to prevent sticking.
- Pre-cutting helps the sauce to soak in everywhere and ensures the pie bakes evenly.
Substitutions
- The milk for the dough can be cow's or plant-based if you have nothing else.
- Telemea cheese can be replaced with another semi-salty cheese or a mixture with ricotta.
- Palm oil can be replaced with sunflower or another refined oil.
- The rum essence in the yogurt sauce can be omitted or replaced with a little lemon zest.
Variations
- You can add raisins or cranberries to the filling if you prefer it sweeter.
- If you want the pie less sweet, reduce the sugar in the cheese by 50 g (this results in a moderately sweet pie).
Serving Ideas
- The pie is good warm, freshly taken out of the oven, but also at room temperature.
- You can dust it with sugar if you prefer, but it's not necessary.
- It works as a hearty breakfast or packed for work.
Frequently Asked Questions
Can I use old potatoes or do they need to be fresh?
Old potatoes are fine, it doesn't matter the type as long as you boil them well and mash them while still hot.
Can the pie be frozen?
I do not recommend it, as the potato sheets do not retain their texture after thawing.
If I don't have dry yeast, can I use fresh?
Yes, you can use fresh yeast – half a small cube (about 20 g) is sufficient. The procedure for the starter remains the same.
Is the yogurt sauce mandatory?
Yes, it serves both as a glaze and to keep the top sheets moist. The pie is much tastier with this sauce.
What can I replace sugar with if I want it less sweet?
You can reduce the sugar by 50 g or use a sweetener, but the final texture might change slightly.
Nutritional Values
Approximately, per serving (out of 12):
Calories: 350-400 kcal
Proteins: 12-14 g
Carbohydrates: 45-50 g
Fats: 12-15 g
The pie is quite filling, having potato dough, cheese, and eggs. It's not a low-calorie dessert, but it's suitable as a main meal or a substantial snack.
Storage and Reheating
Keep the pie covered in the refrigerator for up to 2 days. It can be reheated in the oven, directly in the tray, or in the microwave. The texture is better reheated in the oven. If the pie sits longer, the sheets tend to harden slightly, but they don't become as hard as commercial ones. I do not recommend freezing.