POTATO PIES

Boil the potatoes in well-salted water, about 15 minutes, drain and when they cool slightly, melt them with a fork or with the special tool for puree.

In a pan, heat 2 tablespoons olive oil and saute the onion and pepper. Once tender, add the potatoes, spices, herbs, cheeses and mix. Check if extra salt is needed and remove from the heat. Set aside to cool.

We prepare your dough according to the instructions of the package.

On a floured counter, pour the dough and after kneading it slightly divide it into 20 pieces - about 40 g. each.

With the rolling pin, open each ball in a circle, brush with olive oil and add a full tablespoon of your dough. We close the dough with your fingers creating a ball.

Place the potato pies in a baking pan where we have laid non-stick paper, leaving a distance between them as they will rise.

Brush lightly with olive oil and sprinkle with the sesame seeds. Bake in a preheated oven at 200oC, in the resistors for 25 minutes.

Tips: The water we will use during the summer months should be cool, while in the winter lukewarm. In the filling we can replace feta and gruyere with other cheeses of our preference but paying attention to the amount of salt that we will add.