This Savory Stuffed Potato and Meat Pastry is a true comfort dish that brings together tender dough, rich fillings, and layers of mouthwatering flavor. Imagine biting into a golden, flaky pastry filled with sautéed vegetables, juicy ground beef, and creamy melted mozzarella — all wrapped in a soft, kefir-enriched dough that stays moist and tender even after baking. This recipe is a blend of homestyle cooking and hearty satisfaction, perfect for family dinners, potlucks, or weekend gatherings. It’s not just a meal — it’s a whole experience of warmth, aroma, and pure indulgence that will make you fall in love at first bite.
Ingredients
For the Dough:
250 g (8.8 oz) all-purpose flour
1 pinch of salt
1 teaspoon of baking powder
100 g (3.5 oz) butter, softened
200 ml (7 fl oz) kefir or yogurt
For the Potato Layer:
2 medium potatoes, peeled and grated
Vegetable oil (for frying)
Salt and pepper, to taste
1 teaspoon paprika powder
1 teaspoon dried garlic
For the Vegetable and Meat Filling:
1 onion, finely chopped
Vegetable oil (for sautéing)
1 carrot, grated
½ bell pepper, diced
4 mushrooms, sliced
2 cloves of garlic, minced
200 g (7 oz) ground beef
Salt and pepper, to taste
1 teaspoon Provençal herbs
100 g (3.5 oz) tomato sauce
For Assembly:
100 g (3.5 oz) mozzarella cheese, grated
1 egg yolk (for brushing)
Cooking Directions
1. Prepare the Dough:
In a large bowl, combine the flour, salt, and baking powder. Add softened butter and rub it into the flour until it forms fine crumbs. Pour in the kefir (or yogurt) and knead gently until a smooth, elastic dough forms. Cover and let it rest for 30 minutes to relax the gluten and make it easier to roll later.
2. Prepare the Potato Layer:
Grate the potatoes and squeeze out excess moisture. Heat vegetable oil in a skillet, add the potatoes, and season with salt, pepper, paprika, and dried garlic. Fry for 5 minutes over high heat, stirring frequently until golden and slightly crisp. Set aside to cool slightly.
3. Cook the Vegetable Mixture:
In another pan, heat a drizzle of vegetable oil and sauté the chopped onion until translucent. Add the grated carrot, diced bell pepper, and sliced mushrooms. Cook for about 5–7 minutes, stirring occasionally. Add minced garlic and cook until the vegetables are soft and aromatic.
4. Add the Meat and Seasonings:
To the same pan, add ground beef and cook until browned, breaking it up with a spoon. Season with salt, pepper, and Provençal herbs. Stir in the tomato sauce and let everything cook together for 5 minutes. The filling should be thick and flavorful, not runny. Set aside to cool slightly.
5. Assemble the Pastry:
Preheat the oven to 180°C (356°F). Divide the dough into 3 equal portions. Roll each portion into a flat circle. On one layer, spread a thin layer of the potato mixture. Add a generous amount of the meat and vegetable filling, and sprinkle with mozzarella cheese. Top with another layer of dough and seal the edges well. You can create one large pastry or several smaller ones.
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