Feta, potato and herb pockets

    20 min

    Delicate yeast dough pies generously filled with herbs, potatoes, and cheese and pan fried. An unusual take on Ossetian pies.

    Be the first to make this!

    Serves: 10 

    • 2 medium potatoes, boiled
    • 250g feta cheese
    • 1 bunch coriander or parsley
    • 1 bunch spring onions
    • 240ml warm water
    • 250g plain flour
    • 7g dried active yeast

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cook, peel and shred potatoes coarsely.
    2. Combine with feta cheese. Mince the herbs, combine with the cheese, and blend.
    3. In a bowl combine warm water, flour, and yeast.
    4. Start rolling out the dough straight away. Cut into several sections. Roll out into very thin rectangles, about 3mm thick.
    5. Spoon the cheese and potato filling into the center. Fold the edges to form an envelope.
    6. Fry in a hot skillet for a few minutes on each side.

    Recently viewed

    Reviews & ratings
    Average global rating: