3 medium potatoes, peeled and boiled
2 cups (225 g) oatmeal flour
Water, boiling and salted
Salt to taste
8 oz (225 g) cream cheese
1 tsp chives, chopped
1 1/4 cups (10 fl oz) 300 ml milk
1 small onion
Cream or yogurt to serve
2 cups (225 g) oatmeal flour
Water, boiling and salted
Salt to taste
8 oz (225 g) cream cheese
1 tsp chives, chopped
1 1/4 cups (10 fl oz) 300 ml milk
1 small onion
Cream or yogurt to serve
method
1. Put the flour into a basin and slowly add sufficient boiling, salted water to form a firm dough.
2. Knead well for several minutes and with floured hands, shape into a large roll about 4 cm (1 1/2 in) thick.
3. Cut into pieces about 2.5cm (l in) in length and roll out flat.
4. Sprinkle with a little flour and leave while you make the filling.
5. Rub the cooked potato through a sieve. Add the salt, cream cheese, chopped chives and milk.
6. Finely chop the onion and add to the potato mixture.
7. Combine all thoroughly. Place a spoonful of the potato on each flat piece of dough.
8. Moisten the edges of the dough, then fold over and press the edges together to seal.
9. Cook the turnovers in deep hot fat until golden.
Serve hot with a side dish of cream or yogurt.
2. Knead well for several minutes and with floured hands, shape into a large roll about 4 cm (1 1/2 in) thick.
3. Cut into pieces about 2.5cm (l in) in length and roll out flat.
4. Sprinkle with a little flour and leave while you make the filling.
5. Rub the cooked potato through a sieve. Add the salt, cream cheese, chopped chives and milk.
6. Finely chop the onion and add to the potato mixture.
7. Combine all thoroughly. Place a spoonful of the potato on each flat piece of dough.
8. Moisten the edges of the dough, then fold over and press the edges together to seal.
9. Cook the turnovers in deep hot fat until golden.
Serve hot with a side dish of cream or yogurt.
serving amount
serves 4
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