Cooking the potatoes: Start by peeling the potatoes and cutting them into large pieces. Cook them in water with a pinch of salt until they are soft. Drain and mash the potatoes until they have a smooth consistency.
Prepare the dough: Add the cornstarch to the mashed potatoes and mix well until the dough is smooth. Season with salt and pepper to taste. Chop the parsley and add it to the dough for a touch of freshness.
Shaping and filling: Roll out the potato dough with a rolling pin on a floured surface until it is about half a centimeter thick. Cut the dough into squares and place a piece of mozzarella in the center of each square. Fold the squares in half and press the edges together to form small pastries.
Frying: Heat oil in a skillet over medium heat. Fry the potato cakes until golden brown and crispy, turning to brown evenly on both sides. Remove and place on paper towels to absorb excess oil.
Optional Sauce: If you want to serve a sauce, mix all the sauce ingredients in a small bowl until smooth. Serve the pastries with the sauce on the side.
Bonus Tip:
To add a little extra flavor to your shortcrust pastry, try adding a little oregano or rosemary to the dough.
Enjoy this delicious recipe and share it with your friends and family. Enjoy!
