I have been playing with some really easy recipes lately just like this tasty creamy spinach puff pastry. I don’t think that we need to spend hours in the kitchen unless it is Thanksgiving, of course. However, even then I do not cook all day. read more
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As I promised, I am sharing one of my favorite phyllo dough pastries, Potato Pie. Technically, it is potato phyllo pastry, but we call it either potato burek or potato pie.
If you ask me to pick between meat burek and potato one, I would probably go with this one just because I love potatoes.
Do not get me wrong, meat-filled Burek holds a special spot in my heart, but like I said potato pie is one of my favorites.
When I take that first bite of the crunchy phyllo dough, and hot, peppery and soft potato filling hits my taste buds, game over. I can eat the whole baking tray, and I am not even joking. I love this stuff.
This makes an amazing appetizer, great snack, and even perfect work or school lunch. My kids love it when I make this for after the pool.
They swim, jump and play for a good two hours and after they come home, they are pretty much exhausted. Sometimes, I take really good sour cream and after the potato pie is done, I spread it on top.
Then, I leave it in the hot oven for 5 more minutes so the dough can soak in all that creamy goodness. You guys would love that! It just compliments each other very well.
YOU MIGHT LIKE:
- 1/2 pack Phyllo Filo Dough, thaw if frozen. (2 comes in one pack)
- 4 Medium potatoes shredded
- 1/4 onion sliced or shredded
- 1 1/4 tbsp. Bouillon Powder or to taste/beef, chicken or vegetable Bouillon Powder
- 1/2 tsp. Salt, or to taste
- 1/2-1 tsp. Ground black pepper
- 2 tbsp. Oil + for brushing
- Preheat oven to 375F (190C/5gas).
- Peel and shred potatoes and onion.
- Preheat oil in the pan or a skillet. Drop potato and onion in the skillet and saute for about 5 to 7 minutes, on medium-high temperature.
- Season it with Beef Bouillon Powder or similar spice of your choice and ground black pepper. Do not burn, so stir as they start to cook.
- Oil the baking pan with oil. You can brush or use a paper kitchen towel to oil/grease it or line the baking pan with the parchment paper. Open the Phyllo dough, pack, take two sheets together and place it on cleaner and dry kitchen countertop or cutting board. Make sure that the working surface is DRY because phyllo sheets rip easily.
- Fill with a tablespoon or two of potato and onion filling and roll it away from you to the other side. Before rolling all the way to the end, fold ends on both sides IN, then roll over and finish rolling. Continue until all the filling is gone.
- Place the rolls in the baking pan (rectangular, square, or circular pan would work just fine). If you want to make it into a circle, just place rolls from outside until you reach the center of the pan.
- Brush some oil on the pie, and bake it for 20-25 minutes. Just before the potato rolls are done, I spray some water + oil on the dough so it is moist and crunchy at the same time (As I said, you can spread sour cream on top and bake for additional 5 minutes). Pie is DONE when golden brown on top.
You can use other veggies in the filling mixture, like shredded carrots, cabbage, kale, spinach, leek, etc.
As soon as you use the quantity of phyllo dough you need, roll up any remaining sheets with the original protective paper and cover them carefully with waxed paper and plastic wrap to keep air out. The unused phyllo can be stored this way in the refrigerator for about a week.
A tasty, easy, and delicious Mini Breakfast Quiche, which is perfect any time of the day.
Now that kids are starting school again this quick and versatile dish is perfect.
Not only that you can use ingredients that your family likes, but you can store these yummy quiches in the fridge for a fast breakfast before they leave.
Also, this makes an incredible breakfast or bench idea for adults as well. If you have any leftover sausages, or a few bags of cheese open with just a few tablespoons in each this could be a perfect way to use it up.
I know that by the end of the week and just before I go shopping there is always a bit of this and that. Don’t you just love those “Emphy Your Fridge Day”? I sure love them!
From time to time I saute a bit of pepper which I love and make it vegetarian, other times I load it with bacon or sausages.
It is really an amazing family and budget-friendly dish. Furthermore, you can prep it over the weekend for a stress-free morning work week.
I used this muffin tin or a pan for this recipe: https://amzn.to/3le1iZv
Also, this is my Amazon store. I add products that I used or have in the past, but there are books, vitamins, things for cooking and baking, etc.
If you decide to make this recipe please make sure to tag me on INSTAGRAM @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share them with my readers as well. Thanks so much for all your love and support!!!
You can use different cheese. I prefer Mexican cheese blend, large shreds because it's fantastic with these chicken sausages. Time will be wary depending if you are making a pie crust using store-bought. You can use smaller muffin tin which you could possibly make 12 Quiches instead of 6 jumbos. Muffin Tin that I used: Click Here to get it on Amazon. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Flaky Homemade Pie Crust:
Flaky Homemade Pie Crust
Mini Breakfast Quiche
You can use different cheese. I prefer Mexican cheese blend, large shreds because it's fantastic with these chicken sausages.
Time will be wary depending if you are making a pie crust using store-bought.
You can use smaller muffin tin which you could possibly make 12 Quiches instead of 6 jumbos.
Muffin Tin that I used: Click Here to get it on Amazon.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
— Using Kingsford Hardwood Pellets
This post is sponsored by Kingsford. The opinion and text are mine.
Cooking a whole family meal on the grill is not only a time-saver but also a very delicious way to prepare food. On top of that, you can create fabulous memories with your loved ones. I am all about creating memories, particularly around food.
Well, in this post, I am sharing a tasty sandwich with you, a side dish that could be served as a summer salad as well, and a comforting dessert that just about anyone would admire.
I think that the best part of summertime is cooking food outdoor on your grill. Who agrees with me? There is no mistake that the food tastes so much more enjoyable when it comes directly from your grill to the plate.
I partnered with Kingsford Hardwood Pellets to share with you all these appetizing grilled recipes.
Kingsford Hardwood Pellets are made with all-natural, pure flavor hardwoods and absolutely no fillers, binders or preservatives, bringing out undoubtedly the best possible flavor.
You must try their pellets because it will fire up the flavor in any pellet grill — Classic, Cherrywood, Hickory, Signature, and Maple flavor. Furthermore, Kingsford Hardwood Pellets are proudly made in the USA.
For my weekend family meal, I used Kingsford Cherrywood — all-natural 100% cherry hardwood. Additionally, as I said, there are no fillers, so cherry’s fruity aroma adds a delicate smoke flavor to any protein or vegetable, and pairs perfectly with pork.
These all-natural Kingsford pellets are made with pure flavor hardwood to deliver a sweetly refined smoke you will absolutely love. Regardless, you can most certainly use Classic, Hickory, or Signature Pellets, but I wanted to stick to Cherrywood for this meal!
How to use Kingsford Hardwood Pellets:
Pour wood pellets into a storage container, also known as a hopper. The pellets are then fed into a cooking chamber by the electricity-powered auger. Then the wood pellets ignite, heating the cooking chamber where the air is brought in by fans, and your food gets infused with a real wood smoky flavor.
If you try any recipe from my Full Meal from the Grill, please tag me on Instagram @sandraseasycooking, using hashtag #sandraseasycooking. Thank you so much in advance for all your support!
For detailed instruction check my Instagram highlights
Recipes you might like:
Full Meal from the Grill Recipes:
pork loin in the marinade, cover and keep in the refrigerator for 6-8 hours;
make sure to turn it around at least once.
anything you want in your grill. Flavorful and strong. Wood pellets are poured
into a storage container also known as a hopper. The pellets are then fed into
a cooking chamber by an auger that is powered by electricity.
closed for 15 minutes.
lid between each turn, until pork loin is seared all around. Reduce heat to
300F. Cook until the meat reaches an internal temperature of 150F
Remove from the grill and let rest for 15 minutes. Slice in 1/2" thick
slices on top of a bed of greens, shredded lettuce, mixed song greens, or
spots, about 15 minutes. Let cool slightly, then cut kernels from cobs. Also,
grill serrano pepper until slightly charred. it is not necessarily must grill
peppers, but the flavor is better.
sliced cherry tomatoes, chile, and chopped cilantro to the vinaigrette and toss
to combine, season with salt and pepper.
marry. Just before serving add avocados and toss to coat.
and process until the mixture resembles coarse meal, 8 to 10 seconds.
feed tube. Pulse until the dough begins to clump together in the bowl. Test by
squeezing a small amount of dough together: if it holds, you are good to go; if
it’s crumbly, add more ice-cold water, 1 tablespoon at a time.
bring the dough into one mass.
Wrap in plastic and transfer to the refrigerator. Allow it to rest and chill
for an hour.
Make a galette:
then add cornstarch
divide and make a few smaller galettes.
edges over, overlapping slightly. Brush dough with beaten egg and sprinkle with
minutes. Let cool before serving with vanilla ice cream.