Potato pie with Ruse style luncheon meat

Imagine a golden baked pie that reveals the delicate texture of potatoes with every bite, combined with the rich taste of Ruseno and melted mozzarella.

This dish is a real treat for the senses. Ruseno adds a unique aroma and taste, which is perfectly complemented by the creamy mozzarella. Each bite is like a warm hug that makes you feel cozy and happy.

Ingredients needed:

• 5-6 medium potatoes
• 1 can of Ruseno (300g)
• 2 medium carrots
• 200 g of mozzarella for cooking
• 1 egg
• 30 ml olive oil
• 1/4 head of red onion
• Salt to taste

Preparation method:

Wash well and boil the potatoes in salted water.

Grate the carrots and chop finely. Cut the Ruseno into cubes.

In a non-stick pan, pour a little olive oil and add the onion. Fry it until golden and add the grated carrots. Fry until soft. Add the cubes of Rusensko Vareno and fry for about a minute.

Prepare a baking tray and line it with baking paper. Pour the cooked potatoes into the tray (if you want, peel them first). Press each potato with the bottom of a glass so that a thick crust forms (including on the sides of the tray). Sprinkle a little mozzarella and olive oil on the potatoes and pour the Rusensko Vareno mixture on top. Beat the egg and pour it over the mixture. Finish with a generous amount of grated mozzarella and place the tray in the oven. Bake the pie at 200’С for about 30 minutes.

Serve warm.

Prep Time: 30 min

Cook Time: 30 min

Total Time: 60 min

Serves: 4