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In a large bowl, mix flour and salt.
Gradually add water while kneading until you get a soft, non-sticky dough.
Cover and let it rest for 20–30 minutes.
Prepare the Filling:
Boil diced potatoes until just tender. Drain and mash lightly.
Sauté onions in a pan until soft and golden.
Mix onions with the potatoes, add salt, pepper, and spices. Stir in chopped herbs if using.
Assemble the Pies:
Divide dough into equal small balls and roll each one into a thin circle.
Place a spoonful of filling in the center, fold into a half-moon or rectangle, and seal the edges well.
Cook:
Shallow fry in hot oil over medium heat until golden and crispy on both sides.
Drain on paper towels and serve warm.
Serving and Storage Tips:
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