This roll is prepared for carnival (February holidays, Fastnacht) in the lands of North-Eastern Germany (Mecklenburg-Vorpommern), so it is hearty, homemade and very simple to prepare. Here is a very interesting air potato dough, a little Schrock for the filling and... just come on down to German home cooking! I think it will satisfy anyone with a thermometer showing below zero! Thank you for some of the subtleties Lena/shoo!
|Cooking time 40 minutes||Number of servings 6|
Boil water, add salt. Peel the potatoes and put to otvarivanija until soft (10-12 minutes), check the fork...
Finely dice the onion and bacon.
Preheat the frying pan and fry pancetta/bacon until state greaves. Skwarecki remove with a slotted spoon.
For those who for any reason does not use grease, to fry 150 g of ground beef!
Received fat sauté onions until transparent.
At the end add finely chopped parsley or dried, or frozen.
At this time, it raw potato cool slightly.
Grease a shallow grater with vegetable oil (!) and RUB it it raw potatoes, for the test.
Flour mixed with starch, add grated potatoes and lightly grind...
Beat with a fork the eggs with the cooled melted butter, salt, sour cream.
In the potato-flour mixture add the egg.
And knead a soft dough.. no complications! If needed, mix in a little flour...
Roll out the dough (1 cm thick) covered with flour on the Board. Distribute the stuffing on top of pork scratchings, onions, parsley...
Roll roll, glue the edge with milk/egg. Cut the roll slices thickness of 5-6 cm
Form for baking grease with oil, put the pieces of the roll and brush them with milk.
Bake until it will turn brown at 200*30-40 minutes, periodically lubricating the rolls with milk.
Warm and hearty all winter!