Blätterteigtaschen mit Kartoffeln und Feta (Patatopita-Puffs)

Zutaten

• 2 large potatoes, peeled and diced
• 2 tablespoons olive oil or butter
• 1 small onion, finely diced
• 2 scallions, finely sliced
• 6–8 ounces feta cheese, crumbled
• 4 ounces cream cheese, softened
• 1–2 teaspoons dried oregano or thyme
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 sheets puff pastry, thawed (each 15 x 10 inches)
• 2 egg yolks plus 3–4 tablespoons milk, beaten (egg wash)

Zubereitung

1. 1

   Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain well and mash until smooth. Set aside to cool slightly.

2. 2

   In a skillet, heat the olive oil or butter over medium heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the scallions and cook for another minute. Remove from heat.

3. 3

   In a large bowl, combine the warm potatoes, onion mixture, feta, cream cheese, dried herbs, crushed red pepper flakes, salt, and pepper. Mix until creamy and well combined. Taste and adjust seasoning.

4. 4

   Unroll each puff pastry sheet and cut into 12 equal rectangles (cut lengthwise into 3 strips, then crosswise into 4 pieces).

5. 5

   Place about 2 tablespoons of filling on one half of each rectangle, leaving a small border. Brush edges with egg wash, fold over, and press to seal. Crimp with a fork.

6. 6

   Transfer to parchment-lined baking sheets. Brush tops with egg wash. Chill in the refrigerator or freezer for 15–20 minutes.

7. 7

   Bake in a preheated 400°F oven for 20–25 minutes, until puffed and deeply golden.

8. 8

   Allow to cool slightly before serving.