Layered pie with potatoes and mint
4 servings
30 minutes
Layered pie with potatoes and mint is a delicate combination of airy dough and aromatic filling filled with freshness and softness. The origins of this dish trace back to Russian cuisine, where simple ingredients transform into true gastronomic masterpieces. Potatoes boiled with mint acquire a light spicy note, while feta adds a creamy texture. Baked in a crispy shell, the pie becomes the perfect treat for both a cozy family evening and a festive table. The finishing touch is a creamy-wine sauce that gives the dish a noble taste and unusual softness. This pie is served warm, enjoying its multifaceted flavor and subtle aromas of fresh herbs. A wonderful blend of tradition and modern culinary approach!
1
Peel and boil the potatoes (add mint stems to the water). Drain the water, cool the potatoes, and chop them. Add chopped mint leaves and cheese, and mix.
- Potato: 1 kg
- Fresh mint: 1 bunch
- Feta cheese: 300 g
2
Divide the dough into two parts and roll each separately. Place one part on a baking sheet, add the potato filling on top, cover with the second part of the dough, and pinch the edges. Cut a round hole in the middle of the top layer. Bake at 180 degrees for 30 minutes.
- Puff pastry: 0.5 kg
3
Heat the cream but do not boil, add white wine. Remove the pie, carefully pour the cream mixture into the hole, and put it back in the oven for another 10 minutes.
- Cream: 250 ml
- Dry white wine: to taste
