Ingredients
Equipment
Method
Make the dough and filling:
- Whisk the flour and salt in a bowl. Add the warm water and oil, then knead for 5 minutes until smooth.
- Cover the dough and rest for 30 minutes.
- Boil the potatoes in salted water for 12 to 15 minutes until tender. Drain and mash roughly.
- Cook the onion in oil for 8 minutes until soft. Stir into the potatoes with salt, pepper, and dill. Cool to room temperature.
Shape and bake:
- Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Divide the dough into 3 pieces. Roll each very thin, brush lightly with oil, and place one-third of the filling in the center.
- Fold the dough over the filling to make a sealed round parcel, place seam-side down on the sheet, and brush with oil.
- Bake for 30 to 35 minutes until crisp and golden. Rest for 10 minutes, then slice into wedges and serve warm.
Nutrition
Notes
- Keep the dough covered between rolling and filling so it remains supple.
- Metric amounts are provided for every measured ingredient.