How to make a potato pastry?

To make a classic potato pastry , start by preparing a flavorful mashed potato filling—usually with sautéed onions, spices, and sometimes cheese. Next, make or use pre-made pastry dough, roll it out, and cut it into squares or circles. Spoon the filling into the center, fold the dough, seal the edges, and bake until golden brown. You can also brush the tops with egg wash for extra shine and crisp.

What are the 4 types of pastry?

The four main types of pastry are: 1 Shortcrust Pastry – Ideal for tarts and pies; buttery and crumbly. 2 Puff Pastry – Layered and flaky; perfect for potato-filled snacks. 3 Choux Pastry – Light and airy, used in eclairs and cream puffs. 4 Filo (Phyllo) Pastry – Thin, crisp layers; often used in Middle Eastern pastries like bourekas. For a potato filled pastry recipe , puff and filo are your best bet for a crispy, flaky texture.

What is a potato boureka?

A potato boureka is a flaky pastry popular in Israeli and Turkish cuisine. It’s usually made with puff pastry or phyllo dough, filled with mashed potatoes (often mixed with cheese and herbs), and folded into triangle or rectangle shapes. They’re brushed with egg wash, topped with sesame seeds, and baked to golden perfection. Think of it as the Middle Eastern cousin of a potato puff!

What are potato puffs made of?

Potato puffs are bite-sized, crispy snacks made from mashed potatoes, flour (or breadcrumbs), cheese, and seasonings. Some recipes use choux pastry to make them airy and light, while others use mashed potatoes rolled in coating and deep-fried. They’re great finger foods for parties and a fun twist on the classic pastry.

What is the golden rule of pastry making?

The golden rule of pastry making is: "Keep your ingredients cold and don’t overwork the dough." This ensures that your butter stays in solid chunks, which melts during baking to create those delicious, flaky layers. Overworking the dough causes gluten to form, making your pastry chewy instead of tender.

Do you put egg in potato bake?

Yes, some potato bake recipes include eggs to help bind the layers and add creaminess. However, it's not necessary for all versions. In pastries, eggs are usually used in the egg wash on top to create that golden, shiny crust.

Potato Filled Pastry Recipe – The Best Golden Flaky Bites You'll Crave

Potato Filled Pastry Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A golden, flaky potato filled pastry recipe packed with creamy spiced potatoes and wrapped in buttery dough. Perfect for snacking, brunch, or a comforting appetizer—customize it with cheese, herbs, or even meat!

Author: Juno
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 12 pastries
Category: Snack, Appetizer
Method: Baking
Cuisine: Middle Eastern / European Fusion
Diet: Vegetarian

Ingredients

3 large Russet or Yukon Gold potatoes, peeled and boiled
1 small onion, finely chopped
2 tbsp olive oil or butter
1 tsp cumin
Salt and pepper to taste
2 tbsp chopped parsley or dill
1 egg (for egg wash)
1 pack puff pastry (or homemade pastry dough)
Optional: ½ cup shredded cheddar or feta cheese

Instructions

Boil potatoes until fork-tender. Mash in a large bowl.
Sauté chopped onions in oil until golden. Add to mashed potatoes.
Season filling with cumin, salt, pepper, and herbs. Mix well.
Roll out pastry dough to ⅛-inch thickness. Cut into squares or circles.
Spoon filling onto center of each piece. Fold, seal with a fork.
Brush tops with egg wash. Sprinkle sesame seeds if desired.
Bake at 375°F (190°C) for 20–25 minutes or until golden brown.

Notes

To make it vegan, use dairy-free butter and skip egg wash (use plant milk).
Freeze unbaked pastries on a tray, then transfer to bags for up to 3 months.
Serve with yogurt sauce, spicy chutney, or garlic aioli for a flavor boost.

Find it online: https://junorecipes.com/potato-filled-pastry-recipe/