24 servings
Prep: 20 mins,
Cooking: 45 mins
With a bacon, cheese and sundried tomato filling.
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Ingredients (16)
Dough:
550 g | potatoes — peeled and chopped |
2 | egg yolks — from large eggs |
2.5 ml | salt |
750 ml | cake flour |
FILLING:
1/2 | onion — chopped |
15 ml | fresh garlic — finely chopped |
200 g | streaky bacon — diced |
60 ml | sun-dried tomato pesto |
250 ml | fresh basil |
60 ml | olives — pitted |
180 ml | cheddar cheese — grated |
125 ml | mozzarella cheese — grated |
1 pinch | freshly ground black pepper |
60 ml | butter — for frying |
60 ml | olive oil — for frying |
fresh basil — or micro herbs, to garnish |
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