👨‍🍳 조리법

1. 1

   Boil the potatoes until tender, then mash them thoroughly. Mix the mashed potatoes with mayonnaise and about half of the grated cheese until well combined. Set aside.

2. 2

   In a bowl, combine the flour, lukewarm milk, melted butter, and a pinch of salt. Mix with a spoon, then knead by hand until a soft dough forms. Add a little more flour if necessary.

3. 3

   Form the dough into a ball, cover with plastic wrap, and place in the freezer for about 15 minutes to firm up slightly.

4. 4

   Divide the dough into two equal balls. On a lightly floured surface, roll out one ball into a circle approximately 30 cm (12 inches) in diameter.

5. 5

   Transfer the rolled-out dough to a lightly buttered frying pan or crepe pan. Spread the potato and cheese filling evenly over the dough, leaving a 5 cm (2-inch) border. Sprinkle the remaining grated cheese over the filling.

6. 6

   Carefully fold the edges of the dough over the filling, creating a rustic pie shape. Gently press the edges to seal.

7. 7

   Using a rolling pin, gently roll the pie again to fit the size of your pan.

8. 8

   Cook the pie over medium heat for about 7 minutes per side, or until golden brown and crispy. Brush the top with a little butter before flipping.

9. 9

   Repeat the process with the second ball of dough. Serve the pie warm.