Baked Potato Zrazy with Meat Filling

Cooking method

1. Step 1:

   

   How do you make potato zrazy with a meat filling? Gather your ingredients. Any ground meat works — chicken or a meat blend. I'm using a pork-and-beef mix. The juicier the meat, the tastier the zrazy.

2. Step 2:

   

   Scrub the potatoes clean and peel them. Cut each one into 2–4 pieces depending on size. Bring a pot of water to a boil, add the potatoes, and return to a boil. Season with salt and cook over moderate heat until tender. Don't overcook them — overcooked potatoes lose starch and soak up water, which makes the potato dough too wet and hard to shape.

3. Step 3:

   

   While the potatoes cook, make the filling. Peel and rinse the onion, then cut it into small dice.

4. Step 4:

   

   Sauté the onion in a skillet with a little vegetable oil, stirring now and then, until soft. Keep the heat moderate so it doesn't scorch.

5. Step 5:

   

   Add the ground meat to the skillet with the onion. Cook, stirring briskly and breaking up any clumps so the meat browns evenly.

6. Step 6:

   

   Cook the meat until it changes color. Near the end, season with salt and spices to taste and stir. Cook 1–2 minutes more, then let the filling cool.

7. Step 7:

   

   Drain all the water from the cooked potatoes. Mash them while hot into a smooth purée, then let cool.

8. Step 8:

   

   To cool the mash faster, transfer it to a bowl. It should be just warm, not hot, so the egg you add next doesn't scramble.

9. Step 9:

   

   Crack an egg into the mashed potato and stir it in.

10. Step 10:

    

    Add the flour and mix well.

11. Step 11:

    

    You'll end up with a soft, smooth potato dough. It's a little sticky, so dust your hands with flour or rub them with a bit of oil as you shape the zrazy.

12. Step 12:

    

    How do you shape the zrazy? Pat a portion of dough into a fairly thick round on a floured surface, then press a well into the center.

13. Step 13:

    

    Spoon some filling into the center.

14. Step 14:

    

    Pinch the edges of the dough together, sealing it like a hand pie and shaping it into an oval.

15. Step 15:

    

    Shape the rest of the zrazy the same way. Arrange them on a greased baking sheet. I lined mine with foil, but that's optional.

16. Step 16:

    

    In a small bowl, beat an egg with a fork until smooth.

17. Step 17:

    

    Brush the tops of the zrazy with the beaten egg so they turn a nice golden color as they bake.

18. Step 18:

    

    Bake the zrazy in an oven preheated to 350°F (180°C) for 20–25 minutes, until golden. Adjust the time and temperature to your own oven.

19. Step 19:

    

    Serve the potato zrazy hot as a meal on their own. Enjoy!