Documented recipe

Bulgarian Patatnik with Potato and Mint

A Bulgarian potato pie made with grated potato, onion and mint, baked with a flour-and-butter topping. Serves 8; allow 15 minutes for preparation and 45 minutes for baking.

Patatnik is associated with Bulgaria’s Rhodope Mountains. This baked version combines grated potato and onion with egg, oil and dried mint. Versions may include other ingredients; this one is made without cheese.

Total time60 min
DifficultyIntermediate
servings8
Bulgarian Patatnik with Potato and Mint
Image generated by the Kitchenpause team

Ingredient allergens

Allergen list

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Take your time

Method

  1. 01

    Heat the oven

    Preheat the oven to 230 °C.

    Temperature: 230 °C / 446 °F

    Ready to continue when: The oven reaches 230 °C.

  2. 02

    Grate the vegetables

    Peel the potatoes and onions and grate them into a bowl.

    Ready to continue when: The potato and onion are grated in the bowl.

  3. 03

    Mix the filling

    Add the vegetable oil, dried mint and beaten eggs to the potato and onion. Stir well.

    Ready to continue when: The ingredients are evenly distributed through the mixture.

  4. 04

    Assemble the patatnik

    Grease a round pan with 15 g of butter and dust it with half the flour. Pour in the mixture and flatten it. Sprinkle the remaining flour on top and distribute the remaining 50 g of butter in small pieces.

    Ready to continue when: The mixture is spread in the pan and covered with flour and pieces of butter.

  5. 05

    Bake

    Bake for 45 minutes at 230 °C.

    Temperature: 230 °C / 446 °F

    Ready to continue when: The surface is golden and the centre looks set.

    45 min

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

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