Legendary Dishes | Pisía Pontiaká Πισία Ποντιακά (potato pies)

GREECE

Traditionally these delightful little potato pies are served with honey and dressed with cinnamon and sugar.

Dough

  • 500 g white wheat flour
  • 125 lemon juice
  • 1 duck egg / 2 hen eggs (110 g)
  • 45 ml olive oil
  • 30 g vanilla sugar
  • 15 g yeast
  • 5 g salt

Warm lemon juice, add sugar, reduce heat and stir, leave until warm to the touch. Dissolve yeast in the juice. Stir salt into the flour. Break the egg into the flour, add the olive oil and yeast mixture. Knead into a smooth dough, leave to rise for an hour, degas.

Filling

  • 900 g potatoes, whole, boiled in their skins, mashed with a fork
  • 300 g onions, chopped small
  • 45 ml olive oil
  • 10 g dried oregano
  • 5 g salt
  • 1 tbsp fresh parsley

Sweat onions in oil over a medium-low heat for 30 minutes. Add the potatoes, parsley, salt, pepper, oregano, stir, remove from the heat, and let the filling stand for about 30 minutes to cool.

Roll the dough thin, cut into 12 cm rounds. Place the filing on top, shape into an oblong, seal and roll, pinching any open gaps.

Fry in shallow oil until they are golden on all sides.