Rhodope recipes for Rhodope cheese pastry and patatnik
Traditional Rhodope recipe for preparation of Rhodope cheese pastry.
Flour - 500 g
Salt, water, vinegar - 1 tea spoon
Rice - 200-300 g
Cheese - 200 g
Eggs - 3 - 4 pcs.
Butter - 120 g
Fresh milk - around 120 ml.
Knead a dough with the flour, salt, water and vinegar. Roll out 2 sheets of pastry. (This recipe can be made also with ready-made sheets of pastry.)
Boil the rice with a little oil and salt.
Put oil on the tray and put the first sheet of pastry. It should be slightly larger than the utensil, so that its ends to come out slightly from it.
Spread butter on the sheet of pastry, pour the filling and put a little more butter.
Place on top the second sheet of pastry. Wrap the ends of the lower sheet of pasty on the upper one, spread with butter and bake in a moderate oven.
Traditional Rhodope recipe for preparation of patatnik.
Yogurt - 500 g
Potatoes - 1 kg
Butter - 100g
Eggs - 5 pcs.
Corn flour - 100 g
Red pepper - 1 tea spoon
Baking soda - ½ tea spoon
Boil the whole potatoes, peel them while they are still warm and mash them with a fork or press.
Separately mix the flour, soda, eggs, black pepper and yogurt and add them to the smashed potatoes. Add salt to the mixture and mix well with a wooden spoon. Then pour it in a buttered tray.
The patatnik is baked on the stove. As soon as it is baked from the bottom side it shall be turned on the other side, on the tray is spread the rest of the butter, then the patatnik is baked on the other side.