Ingredients
5 big yellow potatoes
1/2 cup of flour
4 eggs
Salt
Pepper
Vegetable oil
1/2 cup of chopped onion
1/2 teaspoon of ground garlics
1/2 glass of red wine
6 black olives, chopped
2 tablespoons of raisins
2 tablespoons of ground almonds
2 tomatoes, chopped (no seeds, no peel)
1 tablespoon of corn starch
3 tablespoons of cold water
Preparation
Cook the yellow potatoes, peel and press them to get a dough. Mix it with 2 tablespoons of flour to make it more solid; add 2 eggs and season with salt and pepper. Knead well, cut the dough in half and spred both halves over a floured table.
Fry the onion and the garlics using vegetable oil; when it’s ready, add the wine. Let it boil and then add the olives, raisins, almonds and tomatoes. Mix the corn starch in 3 tablespoons of cold water and add it.
When it’s ready, pour all over a dough and cover with the other, like a sandwich. Remember to press the edges with your fingers (you only want the stuffing inside the dough, don’t you?).
Now you get the pie. Flour it and spread the other 2 eggs, beaten. Flour again and fry in a big frying pan. When the lower part gets browned, turn over it using a dish. It’s served immediately as a garnish for the cod stew.
