Ah, Potato Poğaça — a soft, savory Turkish pastry 🥟🥔 filled with mashed potatoes and often flavored with herbs. It’s perfect for breakfast, snacks, or tea time. Light, fluffy, and buttery, it’s similar in texture to a soft roll but stuffed with a delicious potato filling.
🥔 Potato Poğaça (Patatesli Poğaça)
Ingredients (makes ~12–15 poğaça)
For the dough:
- 3 cups (375 g) all-purpose flour
- 1 cup (240 ml) warm milk
- ½ cup (120 ml) vegetable oil
- 1 egg (reserve yolk for brushing)
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2¼ tsp) instant yeast
For the filling:
- 2 medium potatoes, boiled and mashed (~1 cup / 200 g)
- 1 small onion, finely chopped (optional)
- 1–2 tbsp butter or olive oil
- Salt & black pepper, to taste
- 1 tsp dried dill or parsley (optional)
For brushing:
- 1 egg yolk (optional)
- Sesame seeds or nigella seeds (optional)
Directions
Step 1: Make the dough
- In a large bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Add oil, egg, salt, and gradually stir in flour until a soft, non-sticky dough forms.
- Knead 5–7 minutes until smooth. Cover and let rise 1 hour, until doubled.
Step 2: Make the filling
- Heat butter or oil in a small pan; sauté onion until soft (if using).
- Mix sautéed onion with mashed potatoes, salt, pepper, and herbs. Cool slightly.
Step 3: Shape the poğaça
- Punch down the dough and divide into small balls (~50 g each).
- Flatten each ball, place 1–2 tsp of potato filling in the center, and fold/seal into a crescent or round shape.
Step 4: Prepare for baking
- Place on a baking sheet lined with parchment paper.
- Brush with egg yolk and sprinkle sesame or nigella seeds if desired.
- Let rest 15–20 minutes for a slight rise.
Step 5: Bake
- Preheat oven to 375°F / 190°C.
- Bake 20–25 minutes, until golden brown.
Tips
- Dough softness: Dough should be soft but manageable; add a little flour if too sticky.
- Variations: You can also add feta cheese, olives, or spinach to the filling.
- Serving: Best warm, but also delicious at room temperature.
- Freezing: Poğaça can be frozen before baking; bake directly from frozen, adding a few extra minutes.
If you want, I can also give a Hungarian-style potato pastry, which is similar but slightly sweeter and uses butter-rich dough — almost like a cross between poğaça and a soft roll.
Do you want that Hungarian-style potato pastry recipe?
