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Ingredients
For the Dough:
½ teaspoon yeast (3 g)
1 teaspoon sugar (5 g)
2 cups warm milk (400 ml)
5 cups all-purpose flour (530 g) (may vary)
1 teaspoon salt (6 g)
140 g softened butter at room temperature
For the Filling:
7-8 small potatoes, thinly sliced
½ cup cold raw cream (100 ml)
Salt, to taste
Black pepper, to taste
1 egg yolk (for brushing)
1 cup grated cheddar cheese (optional)
Fresh rosemary (optional, for garnish)
Directions
Prepare the Dough:
In a large bowl, combine yeast, sugar, and warm milk. Mix well.
Gradually add flour and salt. Knead to form a soft dough that slightly sticks to your hand.
Sprinkle plenty of flour on a surface and knead the dough for 6-7 minutes.
Cover the dough and let it rest for 10 minutes.
Divide the dough into 4 equal parts, cover, and let it rest for another 20 minutes.
Roll and Layer the Dough:
Sprinkle plenty of flour on the surface and roll each piece of dough out thinly.
Spread softened butter over each rolled-out dough.
Fold the dough as shown in the video (or instructions) and lightly oil it.
Repeat with the second piece of dough, layering it over the first, and continue folding and oiling.
Cover and place the dough in the freezer to chill for 25 minutes.
Prepare the Filling:
Slice the potatoes thinly and mix them with cold raw cream, salt, and black pepper.
Assemble the Pie:
Preheat your oven to 190°C (375°F).
Roll out the chilled dough thinly and shape it as shown in the video.
Place the rolled dough on a baking tray and add the potato mixture in the center.
Sprinkle with additional salt and black pepper. Brush the edges of the dough with egg yolk.
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