Whoever tells you that potatoes and dough can’t mix doesn’t know what the hell they are talking about it. It’s carbs on carbs! Of course they mix, and they mix quite well. Naturally, if you are on a low carb diet, avoid this like the plague. But everyone else should definitely indulge in this super simple, yet very tasty dish, at least occasionally.

INGREDIENTS:

(Yields 10 rolls / 0.24 EUR per roll / 2.41 EUR for all)

4-5 medium sized potatoes (0.67 EUR)

2 large onions (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

¼ cup sunflower seed oil, divided (0.10 EUR)

10 sheets of phyllo pastry (1.33 EUR)

4 tbsp water (–)

METHOD:

Preheat the oven to 175°C. Grease a large baking tray, or two smaller ones, with a bit of oil and set aside. I prefer dividing these rolls between two trays, so I can bake one right away and freeze the other one for later.

Peel and finely dice potatoes and onions, then toss with salt, pepper, paprika and a tablespoon of oil. Add about three tablespoons of filling to each phyllo sheet, sprinkle the sheet with about a teaspoon of oil and roll up. Repeat until all the filling and phyllo sheets are used up, but reserve a teaspoon of oil for later. Arrange the rolled phyllo in prepared baking tray. At this point you can freeze the rolls for later, but otherwise bake them for 45 minutes, until crispy and golden.

After 45 minutes remove the rolls from the oven and taste a tiny bit to check the seasoning. Stir the remaining tablespoon of oil with water and if necessary add in any salt and pepper. Sprinkle the rolls with this mixture, cover the tray with aluminum foil and return to the oven for additional 15 minutes. Serve the rolls warm with some yogurt or a big crunchy salad. These also reheat great.

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Tko god vas proba uvjeriti da krumpiri i tijesto ne idu skupa nema pojma o čemu priča. To su ugljikohidrati sa ugljikohidratima i naravno da idu skupa. Razumljivo, ako ste na dijeti zaobiđite ovo u širokom luku. Ali svi ostali definitivno se trebaju s vremena na vrijeme počastiti sa ovim jako jednostavnim, a finim jelom.

SASTOJCI:

(Za 10 bureka / 1,80 kn po bureku / 18,01 kn za sve)

4-5 srednjih krumpira (5,00 kn)

2 velika luka (1,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,25 kn)

1 žlica slatke crvene paprike (0,50 kn)

¼ šalice suncokretovog ulja, podijeljena (0,75 kn)

10 listova kora za savijače (10,00 kn)

4 žlice vode (–)

PRIPREMA:

Zagrijte pećnicu na 175°C. Namastite jedan veliki ili dva manja protvana sa malo ulja i stavite na stranu. Ja radije podijelim bureke u dva protvana i jedan pečem odmah a drugi onda smrznem za kasnije.

Ogulite i narežite na kockice krumpir i luk, pa pomiješajte sa solju, paprom, paprikom i žlicom ulja. Na svaku koru dodajte oko 3 žlice nadjeva i poškropite ju sa još žličicom ulja, pa ju zarolajte. Ponavljajte dok ne potrošite sav nadjev i kore, a žličicu ulja sačuvajte za kasnije. Zamotane burekiće poslažite u pripremljeni protvan. Ako hoćete, sada možete dio smrznuti za kasnije, a ostatak pecite 45 minuta, dok tijesto ne dobije lijepu zlatno-smeđu boju.

Nakon 45 minuta izvadite pitu iz pećnice i probajte komadić da provjerite začine. Preostalu žličicu ulja pomiješajte sa vodom i po potrebi dodajte još soli ili papra. Poškropite bureke sa ovom mješavinom, pokrijte protvan aluminijskom folijom, pa vratite u pećnicu na još 15 minuta. Pitu poslužite toplu sa jogurtom ili velikom hrskavom salatom, a super se i podgrijava.