John Myers
Ingredients for 1 servings:
- 300 g flour, maybe a little more
- ½ tsp dry yeast
- 1 pinch of salt
- 180 ml water, lukewarm
- 1 tbsp rapeseed oil
- 300 g potatoes, yellow or red fleshed
- e.g. thyme or rosemary or oregano
- 3 tbsp rapeseed oil
- 200 g herb cream cheese
- 1 tbsp, heaped sour cream
- 100 g onion(s), cut into fine strips
- some ham cubes, raw
- salt and pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
something different – for 3 pieces
Knead the flour, yeast, salt, and oil into a yeast dough. If it’s a bit too sticky, add a little more flour. Then let it rise in a warm place for 30 minutes. Mix the herb cream cheese with the sour cream to form a creamy spread. Wash and dry the potatoes, then cut them into 1 mm thick slices with the skin on. Mix well with the herbs of your choice and the oil. Knead the risen yeast dough together and divide it into thirds. Roll out each piece of dough to a thickness of about 3 mm, spread with the cream cheese, sprinkle with onion strips and diced ham. Top with the potato slices, tightly packed together. Bake in a preheated convection oven at 200°C for about 12-15 minutes. In a regular oven, bake one after the other at 220°C. Season with salt and pepper before serving.
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