Wash the potatoes and cook them in their skins for about 20 minutes in boiling water. Halve the peppers, clean, wash and cut into strips. Wash, clean and halve the tomatoes. Peel onion, dice coarsely. Wash the turkey, dab dry and cut into strips. Drain potatoes, rinse and peel. Mash potatoes finely and let them cool down lukewarm.
Mix flour, yeast, sugar and 1/2 teaspoon salt. Add potatoes and milk and mix everything to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise for about 20 minutes. Heat the oil in a pan, fry the meat in it until golden brown, take it out. Fry onion and paprika in the frying oil for about 5 minutes until transparent. Add tomatoes and steam briefly. Deglaze with broth. Add processed cheese and aiwar and mix. Add turkey, simmer for 1-2 minutes, remove from heat. Wash marjoram, dab dry, put something aside for garnishing. Finely chop the rest. Whisk the egg. Stir in marjoram. Season to taste with salt and pepper.
Add turkey, simmer for 1-2 minutes, remove from heat. Wash marjoram, dab dry, put something aside for garnishing. Finely chop the rest. Whisk the egg. Stir in marjoram. Season to taste with salt and pepper. Knead potato dough again. Roll out round (approx. 30 cm Ø) on a floured work surface. Line a greased tart tin (30 cm Ø) with it. Press the rim up. Spread the paprika-meat mixture on it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 40-45 minutes. Garnish with marjoram set aside. Delicious with sour cream
Roll out round (approx. 30 cm Ø) on a floured work surface. Line a greased tart tin (30 cm Ø) with it. Press the rim up. Spread the paprika-meat mixture on it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 40-45 minutes. Garnish with marjoram set aside. Delicious with sour cream