1 piece (medium) of Potato-filled Savory Pastry (80 g) has 192 calories. That works out to 240 calories per 100 g. It contains 30.4 g of carbs, 4.2 g of protein, 5.8 g of fat and 2.1 g of fiber. Its 272 mg of Sodium covers 12% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.

What is Potato-filled Savory Pastry?

Potato-filled savory pastry is a Turkish bakery item made with soft yeasted dough wrapped around seasoned mashed potato. It is related to açma, a familiar Turkish breakfast and snack bread, and is often bought from bakeries or made at home. The dough is tender, sometimes with lightly layered or flaky edges, while the filling is soft and gently savoury. In Turkey, it is commonly eaten warm for breakfast or with tea between meals; elsewhere, it works well as a portable savoury snack. It is mainly a source of carbohydrates, with 240 calories per 100 g. Pair it with fresh vegetables or yogurt for a more substantial meal.

Potato-filled Savory Pastry Nutrition Facts

Selected: 100 g

240

KCAL / 100G

Carbs

38g

· 14% DV

Protein

5.2g

· 10% DV

Fat

7.2g

· 9% DV

Fiber

2.6g

· 9% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 64% · Protein 9% · Fat 27%

Potato-filled Savory Pastry Vitamins & Minerals

Vitamins

0.11mg · 9% DV

0.13mg · 8% DV

1.1mg · 7% DV

Biotin

2.2µg · 7% DV

Minerals

Sodium

340mg · 15% DV

Selenium

6.5µg · 12% DV

Phosphorus

63mg · 9% DV

Iron

1mg · 6% DV

How Nutritious Is Potato-filled Savory Pastry?

Nutrient density

Medium

35/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

37/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Potato-filled Savory Pastry Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Potato-filled Savory Pastry

To burn the 240 calories in 100 g:

🚶

59min

Walking (5 km/h)

🏃

24min

Running (8 km/h)

🚴

33min

Cycling

🏊

28min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Potato-filled Savory Pastry Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Potato-filled Savory Pastry Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Potato-filled Savory Pastry Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Potato-filled Savory Pastry Fat Profile

SATURATED

2.1g

MONOUNSATURATED

2.5g

POLYUNSATURATED

1.3g

⚖️

Omega 6:3 ratio 27.5:1

Above the ideal 4:1 (27.5:1).

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Foods Similar to Potato-filled Savory Pastry

🧴

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18 kcal

🌯

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210 kcal

🌯

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195 kcal

🍫

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350 kcal

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Frequently Asked Questions About Potato-filled Savory Pastry

What is potato-filled savory pastry?

Potato-filled savory pastry is a Turkish-style yeast pastry with a seasoned potato filling. It is commonly eaten for breakfast or as a snack, and recipes vary in whether the filling is enclosed in the dough or layered and shaped around it.

How do you make potato-filled savory pastry at home?

Make a soft yeast dough, prepare a filling from cooked mashed potatoes and seasonings, then shape the filling into the dough. Let the shaped pastries rise, brush the tops if desired, and bake until golden and cooked through.

Should the potatoes be cooked before making potato-filled savory pastry?

Yes, cook the potatoes before using them in potato-filled savory pastry. Boiled potatoes are easy to mash and season, and a cooled, fairly dry filling is less likely to make the dough soggy or escape while baking.

Why is potato-filled savory pastry dense instead of fluffy?

Potato-filled savory pastry can turn out dense if the yeast is inactive, the dough has not risen enough, or too much flour has been added. Keep the dough soft, let it rise until visibly puffy, and avoid packing the filling too tightly.

How do you stop the filling from leaking out of potato-filled savory pastry?

Use cooled potato filling, leave a clear margin around it, and seal the dough firmly. Place each pastry seam-side down on the baking tray; wet or overfilled dough is more likely to open as it expands in the oven.

Can you freeze potato-filled savory pastry?

Yes, potato-filled savory pastry freezes well once fully cooled. Wrap individual pieces or separate them in a sealed container so they do not stick together; thaw in the refrigerator and warm in the oven before serving.

How should you store potato-filled savory pastry?

Store potato-filled savory pastry in a covered container after it has cooled. Because it contains a moist potato filling, refrigerate it if you are keeping it beyond the day it was baked, then reheat it before eating.

What is the best way to reheat potato-filled savory pastry?

Reheat potato-filled savory pastry in the oven for a soft center and a lightly crisp exterior. A microwave is quicker but can leave the pastry softer; heat only until warmed through so the potato filling does not dry out.

What goes well with potato-filled savory pastry?

Potato-filled savory pastry pairs well with tea, fresh vegetables, olives, or yogurt. For a light meal, serve it with a salad; for a Turkish-style breakfast, tea and simple sides are a natural match.

Can you prepare potato-filled savory pastry the night before?

Yes, you can prepare the dough the night before and let it rise slowly, covered, in the refrigerator. Shape and fill the pastries the next day, then allow enough time for them to become puffy before baking.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026