Submitted by enr on 13 Feb 2010
500 g flour
10 g of dry yeast
pinch of salt
# For the filling:
5-6 potatoes
2 onions
1 tsp dill
1 tsp savory
1 tsp red pepper
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Knead into a soft dough of flour, yeast, a pinch of salt and water and leave to rise in a warm place. Prior to knead dough, make the filling, in order to cool. Onion cut into small pieces and the potatoes into small cubes, put together in a deep pot to sauté, occasionally pour 100 ml water to allow the potato to choke and does not stick. Finally put dill, savory, paprika and salt. The risen dough is divided into two parts. One Spread in a greased tray with sunflower oil, put it stuffing, and the other half of the dough is spread on top and smeared with sunflower oil. Bake at 200 ° C until golden brown.
2 users
13 Feb 2010


My great-grandmother made similar delicacies, but we call it the onion pastry. The difference is in the relationship between onion and potato, onion putting pretty and boiled potatoes into thin strips.

Well we do but without onion pastry potatoes, onions and herbs only, but kartofnika is the main potato-onion for flavor.

It was very tasty.

recipe I liked just do not know how the described components for testoao could be missing something ... water, egg, etc.

Very tasty recipe! Congratulations, Paulina! anipetrova_87, do not necessarily have the dough egg. And if there's yeast, you should dilute the yeast in a liquid - you can use 200-250 ml. water, kefir, milk and mixed with flour.

Well, if kneaded dough is logical to put the water, I did not add it to the list because I had not thought that anyone would try to knead dough without putting water. And do not put an egg into each dough! Dry yeast is not suspended in water, and put in the flour and stir.

I use only pressed yeast and dough again becomes good.

I often do and luchnitsi and shtirnitsi, but it is definitely very tasty kartofnik! Congratulations! Great recipe!