Mash the boiled potatoes and heat with salt, pepper and extra virgin olive oil. Also add the parmesan and flour and continue to knead until you obtain a soft but not sticky mixture
Roll out the dough on a floured work surface and make medallions using a jar or glass. Place the discs on a baking sheet lined with baking paper and fill with beef and cheese.
Close the scones, sealing the edges well, and cook them in a pan with a drizzle of extra virgin olive oil for about 5 minutes per side over medium heat. The eggless and yeastless potato scones are ready to be served.
Storage:
It is recommended to consume the potato focaccias without eggs and without yeast immediately after preparation. However, you can keep them well covered in the refrigerator for 1 day and heat them before serving.
