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Krompiruša
Bosnian Potato Pie
A comforting and savory Bosnian pie made with hand-stretched dough filled with a simple yet delicious mixture of grated potatoes, onions, and seasonings, baked until golden and crisp.
🧂 Ingrediente
- 500 g All-purpose flour(plus more for dusting)
- 300 ml Lukewarm water
- 6 tbsp Sunflower oil(divided)
- 2 tsp Salt(divided)
- 800 g Potatoes(waxy variety, peeled and coarsely grated)
- 1 large Yellow onion(finely chopped)
- 1 tsp Black pepper(or to taste)
👨🍳 Instrucțiuni
- 1
For the dough: In a large mixing bowl, combine the flour and 1 tsp salt. Gradually add the lukewarm water and 2 tbsp sunflower oil, mixing until a soft, cohesive dough forms. Knead on a lightly floured surface for about 10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
💡 Sfaturi Profesioniste: Proper kneading develops gluten for a pliable dough. - 2
For the filling: While the dough rests, place the grated potatoes and chopped onion in a large bowl. Add the remaining 1 tsp salt, black pepper, and 4 tbsp sunflower oil. Mix thoroughly by hand, squeezing the mixture slightly to draw out excess liquid. Set aside.
💡 Sfaturi Profesioniste: Squeezing out potato liquid prevents a soggy pie. - 3
Prepare a clean tablecloth or large work surface by dusting it generously with flour. Divide the rested dough into 4 equal portions. Roll each portion into a rough rectangle, then gently stretch it by hand from the center outwards until it is very thin, almost transparent. Trim any thick edges.
💡 Sfaturi Profesioniste: Stretching by hand is traditional and yields the thinnest dough. - 4
Spread about one-fourth of the potato filling evenly along one long edge of each stretched dough sheet.
💡 Sfaturi Profesioniste: Don't overfill, as it can make rolling difficult. - 5
Carefully roll the dough up with the filling, using the tablecloth to help guide the process into a long log. Coil each log into a spiral shape, resembling a snail shell.
💡 Sfaturi Profesioniste: Work gently to avoid tearing the thin dough. - 6
Preheat your oven to 200°C (400°F). Lightly grease a baking dish or pan.
- 7
Place the coiled dough spirals into the prepared baking dish, fitting them snugly. Brush the tops generously with the remaining sunflower oil.
💡 Sfaturi Profesioniste: Ensures a golden, crispy crust. - 8
Bake for 35-40 minutes, or until the Krompiruša is golden brown and crisp.
- 9
Let the pie cool slightly before slicing and serving. It can be enjoyed warm or at room temperature.
💡 Sfaturi Profesioniste: Serve with yogurt or a fresh salad.
💡 Sfaturi Profesioniste
- ✓Using waxy potatoes is recommended as they hold their shape better.
- ✓If filo dough is preferred for convenience, use it instead of making dough from scratch.
- ✓The amount of salt and pepper can be adjusted to personal preference.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Add finely chopped fresh parsley to the filling.
- A small amount of grated onion can be added to the dough.
- Some recipes include a tablespoon of butter in the filling for added richness.