Filo Pastries Stuffed with Potatoes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 500 grams starchy potatoes
- salt
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 1 egg yolk
- 2 Tbsps freshly grated Parmesan
- 1 Tbsp freshly chopped thyme
- 1 Tbsp freshly chopped parsley
- freshly ground peppers (from the mill)
- 200 grams Filo dough
- 750 milliliters vegetable oil (for frying)
- Lemon wedge (for garnish)
Preparation steps
1.
Cook the whole potatoes in boiling salted water for about 30 minutes. Peel and press through a potato ricer while still hot. Peel the shallot and garlic and finely chop. Sauté together in hot oil and mix into the potatoes. Add the egg yolk, parmesan and herbs, mix well and season with salt and pepper. Brush a sheet of phyllo dough with water and lay a second sheet on top at a 45° angle.
2.
Brush again with water and place a tablespoon of potato mixture in the center. Pull the edges inward and squeeze over the filling. Fry in hot oil until golden brown, about 3-4 minutes. Drain on paper towels and serve with lemon wedges.
