Potato pie with cheese and tomatoes
6 servings
105 minutes
Potato pie with cheese and tomatoes is a delightful dish of Armenian cuisine, combining the tenderness of potato dough with the rich aromas of goat cheese and tomato sauce. Historically, such pies were made in Armenian families using available ingredients to create a hearty and appetizing dish. The dough, made from mashed potatoes and yeast, is soft and airy, while the spicy combination of tomatoes, garlic, and onions gives the pie a special depth of flavor. Baked to a golden crust, it fills the home with warm and inviting aromas. The pie is perfect as a standalone dish or paired with a green salad and a glass of white wine for a harmonious culinary experience.
1
Boil the potatoes, peel them, and puree in a blender.
- Potato: 300 g
2
Mix the puree with flour, add 125 ml of water and stir. Dissolve the yeast in milk and pour it into the flour mixture. Add sugar and knead the dough. Place in a warm place and leave for 30 minutes.
- Wheat flour: 250 g
- Fresh yeast: 20 g
- Milk: 200 ml
- Sugar: pinch
3
Preheat the oven to 200 degrees.
4
Peel the tomatoes from the skin and seeds. Chop the flesh in a blender with onion and garlic and sauté in olive oil for 10 minutes.
- Tomatoes: 600 g
- Onion: 1 head
- Garlic: 2 cloves
- Olive oil: 4 tablespoons
5
Roll out the dough on a baking sheet greased with oil and sprinkled with flour. Place thin slices of cheese and tomato sauce on the dough. Season with pepper and bake for 30 minutes.
- Goat cheese: 200 g
- Salt: to taste
- Ground black pepper: to taste