Tirtlan with potatoes and ricotta
Description
I think the ricotta in these pastries can be replaced with cottage cheese if needed, but it should be non‑sour and tender. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Sift both types of flour into a bowl, add salt, egg, olive oil, and cold water.
- 2
Step 2
Knead a firm but not stiff dough. Place it in a bag and refrigerate for half an hour.
- 3
Step 3
For the filling, boil potatoes in their skins, cool and peel them. Grate the potatoes using a fine grater, add ricotta. Finely slice the onion and sauté it in olive oil until translucent. Cool and add to the filling. Thinly slice the green onion and also add to the filling. Salt and pepper to taste, mix well.
- 4
Step 4
Roll out the dough into a thin, semi‑transparent sheet. The dough is very pliable, but if needed, grease the rolling pin with oil rather than dusting the dough with flour. Using a cutter, cut an even number of circles 8 cm in diameter.
- 5
Step 5
Spread the filling over half of the circles and cover with the other half.
- 6
Step 6
Thoroughly pinch the edges of the tirtlans.
- 7
Step 7
Fry the pies in a pan with enough oil so they can move freely, until they develop a golden crust. Place the finished tirtlans on paper towels to remove excess oil.
- 8
Step 8
Serve the tirtlans hot. Although they are also tasty cold.