Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 2 large potatoes, peeled and sliced
- 1 onion, chopped
- 1 tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup Suhaia cheese, grated
- 1/4 cup milk
- 2 eggs
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
5. Add the sliced potatoes, dried thyme, dried rosemary, garlic powder, salt, and pepper. Cook until the potatoes are tender, about 10 minutes.
6. In a separate bowl, whisk together the milk and eggs.
7. Roll out the chilled dough on a floured surface until it is about 1/8 inch thick. Transfer the dough to the pie dish and trim the edges.
8. Layer the cooked potato mixture and grated Suhaia cheese in the pie crust.
9. Pour the milk and egg mixture over the top of the potatoes and cheese.
10. Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is set.
Time:
Preparation time: 45 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 340
Fat: 21g
Carbohydrates: 28g
Protein: 10g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Suhaia cheese.
- If you don't have dried thyme or rosemary, you can use fresh herbs instead.
- You can use vegetable oil instead of olive oil.
Variations:
- Add cooked bacon or ham to the potato mixture for a meatier pie.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
- Add chopped spinach or kale to the potato mixture for a healthier option.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Don't overwork the dough or it will become tough.
- Let the pie cool for a few minutes before slicing to ensure the filling sets properly.
Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a side salad for a complete meal.
Garnishes:
Sprinkle chopped fresh herbs or grated cheese on top of the pie before serving.
Pairings:
Pair the pie with a crisp white wine or a light beer.
Suggested side dishes:
Serve the pie with a side salad or roasted vegetables.
Troubleshooting advice:
- If the crust is too dry, add a little more ice water until it comes together.
- If the filling is too runny, cook the potatoes for a little longer to remove excess moisture.
Food safety advice:
Make sure the potatoes are cooked through before adding them to the pie to ensure they are safe to eat.
Food history:
Suhaia cheese is a type of Romanian cheese made from sheep's milk. It is known for its tangy flavor and crumbly texture.
Flavor profiles:
The pie has a savory and slightly tangy flavor from the Suhaia cheese, with a buttery and flaky crust.
Serving suggestions:
Serve the pie warm or at room temperature with a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
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Region: Romanian
Taste: Savory, Cheesy, Creamy, Comforting