Village Pastry Ingredients
2 pieces of phyllo
Materials for the stuffing
2 onions – grated
1 pinch coriander seeds – crushed
½ bunch of parsley
1 small mold of ezine white cheese
Liquid Mixture Ingredients
1 glass of olive oil
1 glass of water
Materials for the Top
Yolk of 1 egg
For the stuffing;
Add water and potatoes to a saucepan and cook until soft.
Peel the skins of the cooked potatoes and grate them.
Grated potatoes into the mixing bowl, grated Add onion, salt, black pepper, red pepper flakes, crushed coriander seeds, finely chopped feta cheese and white cheese crumbled with your hands and mix.
For liquid mortar;
Take sunflower oil and water into a mixing bowl and mix them.
Lay baking paper inside your baking tray.
Spread the dough on your baking tray so that it is whole and hangs down from the edges.
The liquid that is ready. Spread the mixture all over your pastry sheet with the help of a brush.
Place the other sheet of pastry on the oiled pastry and spread the liquid mixture on all sides.
Put the potato filling you prepared on each side of your pastry with the help of a spoon.
Drink with the back of your spoon. Spread the dough all over your dough.
Brush the edges of the first layer of dough hanging from the edges of your pastry with the liquid mixture and cover the dough as a letter envelope.
Apply the liquid mixture on the closed dough.
Then, also the second layer of dough. Prepare it in the same way and brush the top with the liquid mixture.
Brush the top layer of your pastry with egg yolk and bake in a preheated oven at 180 degrees for 35-40 minutes.