Bosnian Potato Pie (Krompiruša): Thin, Crisp Pastry with a Juicy Potato Filling

Krompiruša is a deeply comforting Bosnian potato pie, where whisper-thin, elastic dough wraps a tender, gently seasoned filling. Outside, it bakes to a burnished, shattering crust; inside, slices of potato and onion turn soft, juicy, and fragrant. It is ideal for a family lunch or a relaxed supper with yogurt or sour cream.

Ingredients

• All-purpose flour — 400g (3 1/4 cups)
• Warm water — 220ml (7/8 cup)
• Salt — 2 tsp (1 tsp for the dough and 1 tsp for the filling)
• Vegetable oil — 8 tbsp (2 tbsp for the dough, 3 tbsp for stretching, 3 tbsp for the filling)
• Potatoes — 800g (1 3/4 lb)
• Yellow onions — 2 (about 250g / 9 oz)
• Ground black pepper — 1/2 tsp
• Sweet paprika — 1 tsp, optional
• Water — 50ml (3 tbsp) for misting before baking
• Unsalted butter — 30g (2 tbsp) for brushing the finished pie
• Yogurt or sour cream — for serving

Step-by-Step Recipe

1. Make the dough: sift the flour into a bowl, add 1 tsp salt, then pour in the warm water and 2 tbsp oil. Knead for 7–10 minutes, until smooth, supple, and elastic.
2. Divide the dough into 3–4 balls, brush each with oil, cover, and let rest for 30 minutes at room temperature — this makes stretching much easier.
3. Make the filling: peel the potatoes and grate them coarsely, or cut into very small dice. Finely chop the onion. Add 1 tsp salt, the pepper, paprika, and 3 tbsp oil, then mix well.
4. Prepare the work surface: lay out a clean tablecloth and lightly oil it. Take one dough ball and gently stretch it from the center outward until it becomes very thin and almost translucent.
5. Spread a thin layer of filling along one long edge, then roll the sheet into a long log, helping yourself by lifting the tablecloth. Coil the log into a spiral in a greased baking dish.
6. Repeat with the remaining dough balls, continuing the spiral. Mist the top with a mixture of 50ml water and 1 tbsp oil.
7. Bake at 200–210°C (392–410°F) for 40–50 minutes, until deeply golden and crisp.
8. Brush the hot pie with melted butter, cover with a towel for 10 minutes, then serve with yogurt or sour cream.

Nutrition per Serving

Calories	480 kcal
Protein	11 g
Fat	18 g
Carbohydrates	72 g
Fiber	6 g
Sugar	5 g
Sodium	720 mg

Serving and Storage

Serve krompiruša hot with thick yogurt, ayran, or sour cream. Store leftovers in an airtight container in the refrigerator for up to 48 hours. Reheat at 180°C (356°F) for 8–10 minutes, lightly misting with water to bring back the crust’s crispness and the filling’s succulence.

Tips and Variations

• Thickness is the secret to crispness: stretch the dough until it is nearly paper-thin, but never torn; let it rest longer if it resists.
• The filling should stay in a thin layer — that helps the potatoes steam through while remaining juicy.
• Variations: replace some of the potatoes with grated carrot or pumpkin; add a pinch of smoked paprika for a wood-fired aroma.
• Quick shortcut: if you do not have time to make dough, use thin phyllo sheets, brushing each with oil; reduce the baking time by 5–10 minutes.

FAQ

Can I use phyllo instead of homemade dough?

Yes. Use 6–8 sheets of phyllo, brush each with vegetable oil, spread the filling in a thin layer, and shape into rolls or a spiral. Bake until golden.

How do I keep the potatoes from staying raw inside?

Grate the potatoes coarsely or cut them very finely, do not pack the filling down, keep the layer thin, and avoid lowering the oven temperature. If needed, add 5–10 minutes to the baking time.

What can I use if I do not have paprika?

Try dried garlic, cumin, a pinch of thyme, or rosemary. Use spices sparingly so they support, rather than overpower, the flavor of the potatoes and onions.