Potato-filled rastegai
Description
The pastry is simple and quick to prepare. Delicious potato pies. Knead the dough by mixing kefir with mayonnaise and salt, then combine with flour rubbed together with butter. Divide the dough into portions, roll each into a flat round, and place the filling on top. Pinch the edges, leaving an opening in the center. Brush with egg yolk and bake in the oven for about half an hour. Once ready, place the pies on a towel, let them cool slightly, and serve. Serve either cooled or slightly warm.
Instructions
- 1
Step 1
Mash the butter with the flour, and separately mix the kefir with mayonnaise and a pinch of salt.
- 2
Step 2
Combine the kefir and flour mixtures, knead the dough. If necessary, add a little more flour.
- 3
Step 3
Divide the dough into portions, roll out into a sheet, and place the filling in the center. The filling consists of diced potatoes and boiled chicken minced with onion and herbs.
- 4
Step 4
Gather the dough around the filling, pinch the edges, leaving a hole in the center. Pour a teaspoon of chicken broth into the hole. Brush the open-faced buns with egg yolk and bake in a preheated oven at 200°C for 30 minutes. Place the baked buns on a towel, let them cool slightly, then serve.