* For the dough:
* 100 ml water
* 200 ml milk
* 150 g wholemeal flour
* 350 g white flour
* 2 teaspoons dry yeast
* 1 teaspoon salt
* 1 teaspoon sugar
* 2 tablespoons oil
* For the filling:
* 4 potatoes
* 1/2 clove of garlic
* salt and pepper
* ~ 50 ml olive oil
Sift the flour into a bowl. Add the yeast dissolved in warm milk, warm water, sugar, salt and oil. Mix with a spoon and after incorporating the flour, knead by hand, until you get an elastic dough. Leave to rise for about 1 hour or more, depending on the type of yeast.
Meanwhile, prepare the filling: the potatoes are washed and boiled in their skins, in salted water. When the fork enters the potato easily, remove it, pass it under a stream of cold water and peel it.
Grind the garlic and mix with 3 tablespoons of olive oil and mix until a paste is obtained. This pasta is mixed with mashed potatoes. Depending on the potatoes, how much flour they are, add a little hot milk, then a little by little the oil, mixing well. The taste of salt and pepper matches.
The leavened dough is divided into small pieces, which are spread in a thin sheet on a lightly floured table. Put the filling on half of the sheet.
Cover with the other half greased and glue the edges by pressing with your fingers, forming a larger dumpling. 🙂
The stuffed pirostiles are left to rise a little on the table and then fried in oil. Remove on an absorbent towel. Serve both hot and cold.
To avoid frying, they can be baked in the oven, greased with beaten egg and placed in a pan greased with oil.