Ukrainian Babka German-Style Potato Pie
A unique twist on a classic babka, this German-inspired dish combines the flaky pastry with a Ukrainian-style potato filling.
Ingredients
- ●1 package Flaky Pastry Dough (Babka)Store-bought or homemade
- ●2 large potatoes, peeled and diced Ukrainian-Style Potato Filling
- ●2 tablespoons Royal Jersey ButterSoftened
- ●to taste Aerated Salt
- ●chopped fresh parsley or dill Fresh Herbal Notes (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Roll out the babka pastry dough to a thickness of about 1/4 inch (6 mm).
- 3
In a separate pan, sauté the diced potatoes in a little bit of butter until they're tender.
- 4
Add the chopped parsley or dill (if using) to the potatoes and stir to combine.
- 5
Transfer the potato mixture to one half of the rolled-out pastry dough, leaving a 1/2 inch border around the edges.
- 6
Fold the other half of the pastry dough over the filling, pressing the edges to seal.
- 7
Brush the top of the pastry with a little bit of water and sprinkle with aerated salt.
- 8
Bake the pie for 25-30 minutes, or until the pastry is golden brown.
- 9
Remove from the oven and let cool for a few minutes before serving.