Like oven potato patties with meat

You’ll need
    • Potato Dough
  • 2 1/4 teaspoon dry yeast
  • 3 medium potatoes starchy varieties
  • 2/3 cup sugar
  • 2/3 cup butter
  • 1 ½ teaspoon salt
  • 2 eggs
  • 7 1/2 cups flour
  • Stuffing of boiled meat
  • 300 g boiled meat (beef
  • veal
  • poultry)
  • 1 medium bulb
  • 3 cogs
  • garlic

  • 2 eggs
  • 2-3 green onion stalks
  • 1/2 tsp black pepper
  • 1/4 teaspoon salt
  • spicy herbs
  • Instructions
    1

    Potatoes wash thoroughly, peel and boil until ready. Drain the decoction into separate utensils. Muddle potatoes in the puree. Break the yeast into 1 ½ cup potato decoction temperature not lower than 35, but not higher than 45°C. In a large wide bowl or bowl of the combine, sew 3 cups flour with salt, add softened butter, eggs, sugar. Put the warm mashed potatoes. Replace the dough at low speed with a mixer or food processor using a “guitar” nozzle. Mix to a uniform mass, increase the speed of the device to medium and gradually fill the remaining flour.

    2

    At the last stage, take out the dough by hand. To do this, lightly sprinkle the floured work surface, gently lay out the dough, boulder it in flour and knead for about 5 minutes, until the mass is smooth and elastic. Roll her into a ball. Grease the surface of the dough with a small portion of vegetable oil, put in a bowl, cover with food film and remove in the refrigerator for a minimum of 8 hours, but no more than 5 days.

    3

    On a floured surface, roll the roller out of the dough, cut it into portions and form each piece into a ball. Put the “balls” on the palm of your hand, slap the other, and then place the filling in the center of the tortillas, protect the edges and formulate the patties. Regardless you will fry or bake patties, put them on a baking tray covered with baking paper. Roast the patties in a frying pan in hot oil, until golden crust. Bake in a preheated to 190oS oven for 15-20 minutes.

    4

    In the filling you can put both sautéed minced meat and boiled meat. Some recipes use smokestacks. Separate the boiled meat from the bones and cartilages, pass through the grinder. Peel the onion and cut into a small cube. Boil the eggs steeped and also cut or rub on a grater. Grind green onion feathers. Heat the pan and roast the onion in vegetable oil until transparent. Chill. Mix with the minced meat, eggs and spring onions. Salt and pepper. You can add 1 teaspoon of chopped thyme, marjoram or parsley.

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