Potato Pancake Meets Empanda!?
What's good, family —So I posted a video. You know the one. The stuffed potato flatbread — golden, crispy, buttered up, smoked Gouda pulling like it had somewhere to be.And then my comments turned into one long chant: "RECIPE. RECIPE. RECIPE."I hear you. I got you. This is my version — chef-tested, Brooklyn-approved, and honestly one of the most forgiving doughs you'll ever work with. Think of it like a potato pancake that leveled up: mashed potatoes folded into a soft, herb-loaded dough, stuffed with seasoned meat and melty cheese, then pan-seared until it's crispy outside and steamy inside.Let's cook.———SAKARI'S STUFFED POTATO FLATBREADTHE DOUGHThe ratio is the whole secret: equal parts boiled potato and flour. Scale it up or down, just keep them matched.• 2 cups boiled potatoes, mashed smooth• 2 cups all-purpose flour• 1 spoonful of yeast (this is what gives it that rise — don't skip it)• A big handful of whatever fresh leaves you've got, chopped small: coriander, parsley, thyme, green onion, mint — use what's in your fridge• Paprika + salt• 1⁄4 cup olive oil• A knob of butter• A splash of milk to bring it togetherMethod: Mash your potatoes while they're still warm. Combine everything in a bowl and knead until you've got a soft, smooth dough. Cover it and let it rest for 30 minutes — the yeast needs that time to do its thing. Then divide and shape into balls.THE FILLINGThis is where you make it yours. My move:• Stir-fried ground meat, seasoned heavy — salt, pepper, and don't be shy with the spices. I go shawarma spices or Caribbean seasoning depending on my mood.• Smoked Gouda. Non-negotiable for me — it's what we use in the Netherlands, and that smoky melt against the herbed dough? Come on.Flatten each dough ball, drop in a spoonful of meat, a piece of Gouda, and pinch it closed. Flatten gently into a disc.THE COOKPan on medium heat. Cook each flatbread until golden and crisp on both sides — you can finish them in the oven if you're making a big batch.The finishing move (do not skip this): brush them with melted butter mixed with herbs and garlic powder while they're hot. That's the shine you saw in the video. That's the flavor that had people in my comments losing their minds.———CHEF'S NOTES• No fresh herbs? Dried works — just use less.• Vegetarian? Swap the meat for spiced mushrooms or seasoned potatoes-on-potatoes. I won't judge. Much.• These freeze beautifully after cooking. Reheat in a dry pan, never the microwave. Respect the crisp.———Tag me if you make it — I want to see your versions. And if you burn the first one, that's not failure, that's seasoning the pan of your journey. 😉Savor your journey,Chef SakariP.S. — New episodes of Cooking with Sakari drop biweekly on YouTube. If you're not subscribed yet, what are we doing?
