Puff Pastry Turnovers with Potatoes
Original, delicious, and made from simple ingredients! These puff pastry turnovers with potatoes are prepared with a quick homemade dough. The potato filling makes them hearty and very tasty. This kind of pastry is a wonderful way to diversify your everyday menu.
Updated : 18 March, 2026
Easy
More than 1 hour.
Ingredients
Dough
300 grams
Wheat flour
0.5
Eggs
150 milliliters
Water
100 grams
Butter
0.5 teaspoon
Vinegar
0.25 teaspoon
Salt
Filling
500 grams
Potato
1
Onions
to taste
Ground coriander
to taste
Salt
Topping
1
Eggs
1.5 teaspoon
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make puff pastry turnovers with potatoes? Prepare the ingredients. The water should be cold; you can even place it in the freezer for a short time. Take the butter out of the refrigerator ahead of time so it softens at room temperature. Choose high-quality natural butter without vegetable fats. Use all-purpose flour. It is better suited for puff pastry because of its gluten content.
Step 2
Sift the flour into a wide bowl convenient for kneading the dough. It is important to sift the flour to enrich it with oxygen. Then the pastry will turn out airy and rise well during baking.
Step 3
Beat the egg in a separate bowl.
Step 4
Add the salt, vinegar, and cold water, then mix.
Step 5
Make a well in the flour and pour in the liquid mixture.
Step 6
At first, mix the dough with a spoon.
Step 7
Then knead the dough with your hands. If the dough is still rather sticky, add a little flour. The dough should be firm, but not too stiff. Knead it until smooth and elastic.
Step 8
Divide the dough into 2 equal parts. On a floured surface, roll out one part into a thin sheet about 0.5 cm thick, about 0.2 inch.
Step 9
Spread the sheet of dough evenly with softened butter, leaving the edges slightly uncovered.
Step 10
Roll out the second piece of dough the same way as the first. Using a rolling pin, transfer it onto the buttered sheet.
Step 11
If necessary, stretch the edges of the dough so that the second sheet completely covers the first. Spread the remaining butter over the dough.
Step 12
Roll the layers of dough into a tight log.
Step 13
Coil the log into a tight spiral. Put the dough into a bag and refrigerate for 2 hours.
Step 14
While the dough is chilling, prepare the filling. You can add any spices or seasonings to the filling if desired. I used ground coriander, which gives the filling a special flavor and aroma.
Step 15
Peel the onion and cut it into small cubes.
Step 16
Peel the potatoes, washed beforehand, and also cut them into very small cubes. Keep in mind that the cooking time of the turnovers will depend on the size of the chopped vegetables. The finer the filling is chopped, the less time baking will take.
Step 17
In a convenient bowl, combine the chopped potatoes and onion. Add salt and ground coriander, then mix.
Step 18
Roll out the chilled dough into a sheet at least 0.5 cm thick, about 0.2 inch. Do this carefully, without pressing too hard or sharply, so as not to tear the layers of dough.
Step 19
Roll the dough up into a log again.
Step 20
Cut the log into small pieces, depending on the desired size of the turnovers. Put the cut dough back into the refrigerator and take out the pieces one by one.
Step 21
Place each piece of dough on its side, so that the layers of dough are parallel to the surface of the table. Roll each piece into a round flat cake.
Step 22
Place the filling in the center.
Step 23
Bring the edges of the dough together, giving the pastry its traditional triangular shape. Seal well. Shape the rest of the turnovers in the same way.
Step 24
Beat the egg in a small bowl.
Step 25
Line a baking sheet with baking paper. Place the turnovers on it seam side down. Brush the tops with the beaten egg.
Step 26
Sprinkle with sesame seeds.
Step 27
Bake the turnovers in an oven preheated to 190-200°C (375-400°F) for 40-45 minutes. If the pastry begins to brown too early, cover the baking sheet with foil.
Step 28
Serve the potato turnovers hot. Enjoy your meal!
Author note
Share the recipe
