Two-color patties with vegetables

You will need
  • For filling:
  • – 1 carrot;
  • – 200 g green canned peas;
  • – 1 head of onion;
  • – 1 tomato;
  • – 400 g of cooked potatoes;
  • – 25 g of parsley greens;
  • – turmeric, salt, red ground pepper, coriander.
  • For dough (on water):
  • – 300 g flour;
  • – 2 tbsp vegetable oil;
  • – 160 ml warm water;
  • – 1 tsp baking powder.
  • For the dough (on butter):
  • – 200 g flour;
  • – 75 g softened butter;
  • – 4-5 tbsp water;
  • – A pinch of saffron.
1 Knead

the dough based on water. In the flour add baking powder, vegetable oil, pour water. And knead the dough carefully. It should be soft and elastic. Form a ball from the dough and leave to rest at room temperature for 10-15 minutes.


Prepare the butter dough. Put butter (softened) in flour, pour water and knead elastic dough. Form a ball and put refrigerate in the fridge for 5-10 minutes.


Cook the filling for patties: boil the potatoes in salted water. Chilled potatoes cut small cubes. Brush the carrots and onions, cut into small cubes and roast for about 3-4 minutes in a frying pan. Add the sautéed vegetables the cut potatoes and continue frying, for about 3-5 minutes.


Put the vegetables into a bowl and add the peas, finely chopped parsley and peeled tomato, pre-cut with cubes. Sour to taste salt, pepper, turmeric, coriander and stir everything.


Form a two-tone dough. Roll out the water-based dough into a rectangular shape, 2-4 mm thick. Also roll out the butter dough, but slightly smaller, lay on a layer of water dough.


The resulting double layer fold in half, and then again in half. Roll the folded dough into a rectangular layer 3-4 mm thick and then fold again. Roll out the dough 2-3 mm thick and roll into a tight roll on the long side.


Form the patties. Slice the roll into pieces 2-3 mm thick (on the cut the dough should have multicolored layers). Roll each piece into a tortillas, in the center of which put a little filling. Fold the lozenge in half and top protect the edges.


Roast the patties in a red-hot pan with vegetable oil until golden. Spread on a grate to excess fat stack.

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