Hearty potato cake with mushrooms, potatoes and onions

Instructions

Prepare the filling

1. Cook the potatoes for about 15 minutes.
2. Once they cool, remove the peel and cut the potatoes into small pieces.
3. Peel and chop the onion.
4. Chop the mushrooms into small pieces.
5. In a frying pan, use vegetable oil heat.
6. Fry the onions for 5 minutes.
7. Add the mushrooms and cook for a further 7-10 minutes.
8. Remove from the heat and allow to cool slightly.
9. Then mix with the potatoes.
10. Season with salt and pepper .

Prepare the dough

1. For the dough, mix about 250 g of sifted flour with the baking powder and salt in a bowl.
2. Add the melted butter and rub until the mixture becomes crumbly.
3. Pour in the kefir and the mixture stir well.
4. Add the remaining flour in batches.
5. You might need a little more or less flour.
6. Knead a soft, elastic, non-sticky dough.
7. Wrap the dough in cling film and chill in the fridge for half an hour Allow to rise.

Potato Pie

1. Divide the dough into two portions of about ⅔ or a little less.
2. Wrap the smaller portion of the dough in cling film and set aside.
3. Roll out the larger portion of dough into a thin patty.
4. Place the dough in a round baking pan lined with parchment paper.
5. Distribute the filling evenly.
6. Keep a little distance from the edges.
7. For a moister and tastier cake, spread a few knobs of butter on the filling.
8. The rest of the dough also roll out thinly.
9. Place this piece of dough on the filling and seal the edges tightly.
10. Grush the cake with lightly beaten egg yolk.
11. Make a small hole in the middle or a few indentations in the cake.
12. Make the potato cake approx .Bake at 200°C for 45-50 minutes.

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