Turkish Potato Phyllo Pastry
Ingredients
- 3 sheets phyllo dough
- 1 teacup vegetable oil or olive oil
- 1 teacup milk
- 1 egg
- 2-3 tablespoons water
Filling
- 1 onion
- 1 heaping teaspoon tomato paste
- 1/2 teacup olive oil or vegetable oil
- 3-4 boiled potatoes
- cumin
- black pepper
- red pepper flakes
Preparation
Mix oil, egg, water, and milk in a bowl
Open a phyllo sheet and moisten it with the milk mixture
Moisten the second phyllo sheet in the same way with the milk mixture
Moisten the third phyllo sheet with the same mixture
Spread the filling evenly over the phyllo sheets
Roll the phyllo from both sides to meet in the middle forming a roll
Cut the roll in half down the middle
Cut into triangular shapes with a knife
Place on a baking sheet lined with parchment paper
Brush with some of the mixture on top and sprinkle with sesame seeds
Bake in a preheated oven at 190 degrees Celsius until cooked
Sauté onion in oil until softened, add tomato paste and cook briefly, then mix with boiled potatoes and spices
Notes
Be careful not to burn your fingers while handling the hot pastry
