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There are a lot of recipes for cooking potato and zucchini dishes, but there is always some new option that you just want to try.
Today I want to offer you an interesting recipe for a dish based on The 2 main ingredients are courgettes and potatoes. It seems to be such ordinary ingredients, but the dish turns out to be simply amazing.
I myself only prepared this dish for the first time, but now I will always cook it if I have zucchini. Be sure and you try to cook, I'm sure you will be satisfied with the result!
Cooking ingredients:
Potatoes - 0.5 kg
Zucchini - 0.5 kg
Bulb onions - 1 pc.
Processed cheese - 1 pc.
Chicken egg - 1 pc.
Sour cream - 1 tbsp. l.
Salt, spices - to taste
Flour - 300 g
Vegetable oil - 40-50 ml for frying
Let's start cooking ...
First, take the potatoes, peel them, cut them and set them to cook until tender.
While the potatoes are boiling, grate the zucchini. If the zucchini is young, you do not need to peel it, but it is imperative to remove the seeds from the overripe vegetable and cut the peel from it. Salt the grated zucchini a little, mix and leave on the table for 10-15 minutes, so that the juice begins to stand out.
Meanwhile, peel and chop the onions and fry them in a little vegetable oil until soft.
By this time, the zucchini has already started up the juice. Pour in the juice, squeeze and add to the toasted onion. Stir, fry until light golden brown and all liquid evaporates.
Then grate 1 processed cheese directly into the pan. Add salt, spices and, if desired, add a few pinches of dry garlic.
We continue to fry, stirring constantly, until the cheese melts. The filling is very tender, creamy and aromatic. Remove the finished filling from heat, let it cool completely.
Knead boiled and still hot potatoes with a crush. Then let it cool completely and add the egg and sour cream, mix.
Now add flour in parts. You may need more or less flour than is indicated in the recipe, look at the consistency of the dough as soon as it becomes firm and holds its shape enough.
Divide the finished dough into 8-10 approximately equal pieces.
And then we roll each piece into a thin cake. On one half of the cake, leaving free space along the edge for a pinch, lay out the filling and level it with a thin layer.
Cover the filling with the free half of the dough, carefully pinch the edges.
Now pour a little vegetable oil into the pan (4-5 tablespoons), heat it up and start frying potato-squash pies or pasties... Fry over medium heat for 3-4 minutes on each side, until golden brown.
Amazing - such pies almost do not absorb oil, but still, in order to get rid of the remaining fat after frying, we transfer the finished baked goods to a paper towel. The pies are soft, fragrant, with a very delicate filling and crunchy dough on the outside. Cook, taste, Bon appetit!
THERE ARE SEVERAL PHOTOS IN THE GALLERY, SHEET
Sincerely, Oksana!