Pastries with meat filling & potatoes

Pastries with meat filling & potatoes

Pastries with meat filling & potatoes

Course: Appetizers and Snacks


Prep time


Cooking time


Step into the world of comforting flavors with a recipe that marries the heartiness of meat with the humble potato, all wrapped in a soft, golden dough. This dish, a beautiful blend of simple ingredients coming together to create something truly special, is a nod to the age-old tradition of making the most out of pantry staples. The art of stuffing dough with a savory filling has roots in many cultures around the world, each version telling its own story of necessity, creativity, and communal dining.

Creating the perfect dough involves activating yeast in warm milk, a technique that dates back centuries as a way to leaven bread. By adding sugar, salt, and vegetable oil, you’re not just making dough; you’re crafting a vessel that will hold a treasure trove of flavors. The filling, a mix of minced meat and mashed potatoes seasoned with onions, coriander, and garlic, is a testament to the idea that comfort food doesn’t have to be complicated to be delicious.
Nutritionally, this dish offers a good balance. The meat provides protein, while potatoes bring in potassium and fiber, making these pastries a filling meal. However, moderation is key, as the dough and meat can pack a calorie punch, especially if you’re watching your intake.
Historically, pies and pastries filled with meat and vegetables were a practical solution for feeding a crowd, utilizing whatever ingredients were on hand. This recipe is a modern take on those traditional dishes, showing how timeless the concept of a filled pastry is.
These pastries are more than just food; they’re a celebration of simplicity and flavor. They remind us that sometimes, the best meals come from the simplest ingredients. Whether you’re enjoying them fresh out of the oven on a cozy night in or sharing them with friends and family, these meat and potato pastries are sure to warm hearts and fill bellies.


  • Dough
  • Sugar 2 tbsp

  • Salt half a teaspoon

  • 1 medium egg

  • Dry yeast 6g (0.2 oz)

  • Milk 175 ml (6.16 fl oz)

  • Vegetable oil 60 ml (2.1 fl oz)

  • Wheat flour 350 g (12.5 oz)

  • Filling
  • Minced meat 300 g (10.7 oz)

  • Potatoes (2 medium)

  • Vegetable oil 2 tbsp

  • Chopped onion (1 medium)

  • Ground coriander 1 tsp

  • Dry garlic 1 tsp

  • Salt to taste

  • Coating
  • Egg yolks 1 pc

  • Sesame for sprinkling (optional)


  • Using a large bowl, dissolve the yeast and 1 tsp of sugar in warm milk. Mix well and leave for 10-15 minutes to activate the yeast. A foam will appear shortly on the surface of the mixture which means that the yeast is active, guaranteeing that the dough will rise.
  • As soon as the yeast foam appears, add the egg to the bowl and mix well with a whisk.
  • Then add sunflower oil to the bowl. Stir again.
  • Then sift the flour and add it in parts to the wet ingredients in the bowl. It total, add about 3/4 of the sifted flour. Do not pour out all the flour; you may need less than the specified amount, depending on its properties, as well as on the size of the egg and the viscosity of the milk. Mix everything (for now with a spoon).
  • Add the rest of the flour in small portions, while kneading the dough by hand. Knead for about 5-7 minutes so that it is soft and elastic. Form a dough ball. You don’t need to add too much flour to prevent the dough from being too dense. Otherwise it will rise very poorly. Cover the bowl with the dough with cling film or a towel and leave in a warm place to rise for about 2 hours.
  • In the meantime, prepare the filling. Cut the pre-peeled potatoes into smaller pieces and add water to the pan. Boil the potatoes in salted water until they are ready.
  • Drain the water and mash the potatoes. Set aside.
  • Take a frying pan, and saute minced meat until half cooked for 5 minutes. Add salt and spices.
  • Then add chopped onion and cook for another 5 minutes until it is soft.
  • Combine prepared minced meat and mashed potatoes and mix well. The filling is ready.
  • Meanwhile, our dough has risen well and has doubled in volume, which means it is ready for making pastries
  • Divide the dough into equal parts and roll each part into a ball. Cover the dough balls with a towel to prevent them from crusting while forming the pastries.
  • Roll each ball of dough into a round shaped layer and place the filling in the center
  • Lift and shape the edges of the dough into your desired form, ensuring a secure seam. Repeat this process for the remaining pastries.
  • Place the formed pastries, seam side down, on a parchment-lined baking sheet and let them rest for about 15 minutes. Using a pastry brush, cover the tops with yolk and sprinkle with sesame seeds if desired.
  • Bake the pies in an oven preheated to 180C° (350 F) for 20-25 minutes until golden brown. Since everyone’s oven is different, the baking mode and time may be different. Adjust cooking time and temperature accordingly.
  • Serve these amazing savory pastries warm. Bon appetit!

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