Wash and cover the potatoes and cook for about 20 minutes
Clean, wash and cut the peppers into strips. Tomatoes wash, halve. Peel and chop the onion. Wash, dab and cut the meat into strips
Quench potatoes, peel them, let them cool down a little and mash them finely. Mix 250 g flour, yeast, sugar and 1/2 tsp salt. Add potatoes and milk. Knead first with a hand mixer, then with your hands until smooth. Cover and leave to rise in a warm place for about 20 minutes
Fry the meat in hot oil until golden brown. Season with salt and pepper and remove. Steam onion and paprika in frying fat for about 5 minutes. Steam the tomatoes briefly. Stir in 5 tablespoons of water, stock, cheese, ajvar and marjoram. Add meat again. Simmer briefly, season to taste and allow to cool slightly. Whisk egg, stir in
Knead the dough again on a little flour and roll out round (approx. 32 cm Ø). Line a greased tart or pizza dish (28 cm Ø) with the dough and press down at the edges. Spread the paprika-meat mixture over it. Bake in the preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) on the lowest shelf for approx. 40 minutes until golden brown. If necessary, serve with a dash of sour cream