Ingredients:
- Flour 1-1.5 cups
- Dry yeast 1 tsp
- Water 1 cup
- Salt 1 tsp
- Sugar 1 tsp
- Vegetable oil 1 tbsp. a spoon
- Potato 2 pieces
- Cherry Tomatoes 6 pieces
- Mozzarella 100 grams
- Dill bunch
Cooking method:
Step 1. Dilute the dough: add dry yeast, sugar, salt to warm water, stir and let go in a warm place. When the bubbles appear, then the dough has approached and you can begin to prepare the dough.
Step 2 While the dough is coming, mashed the boiled potatoes. Then add it to the dough, stir everything well.
Step 3 Then pour vegetable oil into the dough and gradually mix the sifted flour. The dough should be elastic, but not malleable or heavy, should not stick to your hands. Since it is on potatoes, kneading it can be a little difficult, but it must be done with great care.
Step 4 Ready to cover the dough with a towel and sprinkle lightly with flour, put it in a warm place, suitable for 40-45 minutes.
Step 5 Prepare the filling: drain the liquid from mozzarella, cut the balls into halves or quarters. Rinse and cut the cherry tomatoes into halves.
Step 6 The dough came up, knead it - and you can start baking. Lubricate the multicooker bowl with butter and lightly sprinkle with flour.
Step 7 Next, from the dough to form a cake in the shape of a multicooker bowl, put the dough in it. Spread mozzarella cheese evenly on top, slightly drowning in the dough.
Step 8 Add chopped tomatoes. Set the “Baking” mode for 45 minutes. If you wish, you can then sprinkle the finished pie with greens and grated cheese.
Step 9 Ready potato pie in a slow cooker to cool, serve it with sour cream.
Bon Appetit!
