Composition / ingredients
Step-by-step cooking
Step 1:
To prepare a pie according to this recipe, we take puff pastry from the store, as well as products for filling and filling specified in the list.
Step 2:
To begin with, I'll tell you how to cook potato filling for a pie. Prepare the potatoes. The tubers are cleaned, washed, cut into small cubes and washed again from the extracted starch. Put the potatoes in boiling salted water and cook over medium heat until tender - about 10-15 minutes. Do not forget to remove the foam during boiling, Drain the water and let the potatoes cool down, then add the washed and chopped fresh mint greens.
Step 3:
Add cheese grated on a coarse grater to the potatoes. Mix all the contents and taste for salt - at this stage it is not too late to adjust the taste of the filling.
Step 4:
Let's start collecting the pie. By this time, the dough should already be defrosted. To do this, leave it at room temperature for 50-60 minutes in advance. As soon as the dough becomes slightly pliable, we roll out two identical cakes. Cover the baking sheet with parchment and lubricate it with vegetable oil. We lay out the first sheet of dough, put the filling on it and cover it with a second sheet, in the middle of which we make a hole. We pinch the edges.
Step 5:
We send the pie to a preheated 180-degree oven and bake for about 30 minutes.
Step 6:
While the cake is being baked, we make the filling. Heat the cream in a small saucepan and add white wine to taste. Take the pie out of the oven and carefully pour the cream and wine into the hole of the top layer. After that, put the pie in the oven for another 10 minutes.
Step 7:
Our dish is ready!
Being a great lover and ardent fan of unsweetened pastries, I was able to appreciate the taste of this dish. I liked the combination of puff pastry and filling, which turned out to be very juicy due to the addition of cream and wine to it. I recommend cooking!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- White wine - 78 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
