Cheesy Chicken-Stuffed Potato Flatbreads

Ingredients

Tick the ingredients as you go

Potato dough

• 750 g floury potatoes, peeled and cut into even chunks
• 120 g all-purpose flour, plus a little more as needed and for dusting
• 3 tbsp chopped fresh parsley
• 1/2 tsp fine salt, plus salt for the cooking water
• 1/4 tsp black pepper

Chicken filling

• 300 g boneless chicken breast, cut into small, thin pieces
• 1 small red onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp sweet paprika
• 1/2 tsp garlic powder
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 200 g low-moisture mozzarella, grated or cut into small cubes

For the pan

• 1 tbsp olive oil
• 20 g butter

Instructions

1. 1

   Cook and dry the potatoes

   Put the potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer for 15–20 minutes, until completely tender. Drain well, return to the warm pan for a minute to let excess steam escape, then mash until smooth. Spread out and let cool until comfortable to handle.

   
2. 2

   Make the chicken filling

   Toss the chicken with the paprika, garlic powder, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken and red onion and cook, stirring, for about 6–8 minutes, until the onion has softened and the chicken reaches 74°C / 165°F in its thickest pieces. Transfer to a plate and let cool. Chop any large pieces so they will not tear the dough.

   
3. 3

   Bring the potato dough together

   Mix the cooled mashed potatoes with the parsley, salt, pepper, and 120 g flour. Work gently into a soft dough. If it sticks heavily to your fingers, add flour a tablespoon at a time, just until you can shape it. Avoid kneading for long or adding enough flour to make it stiff.

5. 4

   Fill and seal

   Divide the dough into 4 equal portions. On a lightly floured surface, pat each portion into a disc about 16 cm wide. Place one-quarter of the cooled chicken mixture and mozzarella in the middle, leaving a generous border. Bring the edges over the filling, pinch the seam closed, and gently flatten into a thick round about 14 cm wide. Patch any cracks with a little dough.

   
6. 5

   Pan-fry until golden

   Wipe out the skillet and heat a little of the remaining oil and butter over medium-low heat. Cook the flatbreads in batches for about 4–5 minutes per side, until deeply golden and hot in the middle. Add more of the oil and butter between batches. If the outside browns before the cheese melts, lower the heat and cover briefly.

   
7. 6

   Serve warm

   Rest for 2 minutes, then cut into wedges and serve while the cheese is still soft. Add a spoonful of garlic yogurt, a tomato salad, or a few pickles alongside.