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Stuffed pagatsch

    

Salty canapé guaranteed to disappear in a minute on every celebration.

Cook

No. of servings

Ready in

Difficulty

medium

 

 

all-purpose flour / plain flour1.1lb500grams
all-purpose flour / plain flour-
chicken egg1pc1piece
fresh yeast0.75oz20grams
garlic7cloves7cloves
potatoes5.25oz150grams
salt0.5tsp½teaspoon
semi skimmed milk 1,5%1.3cup300milliliters
semi-hard cheese with 45% fat10.5oz300grams
sour cream (fat 14-18%)3.5oz100grams
sugar granulated0.5tsp½teaspoon
sunflower oil½cup125milliliters
tatar sauce¾cup200milliliters

1. 

potatoes 5.25 oz (150 g)

Wash the potatoes and cook them in their skins. Let them cool, peel them and grate.

2. 

semi skimmed milk 1,5% 1.3 cup (300 ml)  sugar granulated 0.5 tsp  fresh yeast 0.75 oz (20 g)  all-purpose flour / plain flour 1.1 lb (500 g)  salt 0.5 tsp

Crumble fresh yeast into warm milk with sugar and prepare leaven. Measure flour into a bowl, add grated potatoes and salt. Pour the leaven in.

3. 

sunflower oil ½ cup (125 ml)  sour cream (fat 14-18%) 3.5 oz (100 g)

Start to knead the dough and gradually add in oil and cream.

4. 

Knead the dough well, cover it and let it rise.

5. 

all-purpose flour / plain flour

Use a rolling pin to spread the yeast-raised dough into thick layer. Cut out rounds ...

6. 

chicken egg 1 pc  semi-hard cheese with 45% fat 1.75 oz (50 g)

... place them into baking tin lined with parchment paper. Brush the rounds with beaten egg and sprinkle with grated cheese.

7. 

Bake pagatsch in preheated oven. Bake them at 355°F (180°C) 25 minutes.

8. Filling

tatar sauce ¾ cup (200 ml)  semi-hard cheese with 45% fat 8.75 oz (250 g)  garlic 7 cloves

Mix tartar sauce with grated cheese and peeled pressed garlic.

Filling

9. 

Cut the cool pagatsch and add some filling. Store them in the cold place.

Bon appetit!

 

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