Description
Great cookies! Light, buttery, with a cheesy Golden brown and, about a miracle, quite savoury! A very good way of recycling the remnants of mashed potatoes.
Ingredients
-
Mashed potatoes
200 g
-
Butter
100 g
-
Flour
150 g
-
Chicken egg
1 piece
-
Salt
0.25 tsp
-
Cheese
85 g
Cooking
Prepare our components. Mashed potatoes I have quite thick, but seasoned with salt, butter and milk. Left it a bit more than 200 g. the photo shows that the weight 341 g, don't be frightened, together with the bowl.
Detachable white from the yolk.
In a bowl put our mashed potatoes, add the egg yolk, melted and cooled to room temperature butter, sifted flour, knead a soft, pliable dough. Depending on the density of the puree flour may need a little more. Butter can not melt if requested to remove it from the refrigerator and heat until soft in a natural way.
Formed the dough into a ball, wrap it in cling film and refrigerate for 40 minutes can be an hour or more.
Cheese grate on medium or coarse grater.
Protein whisk until a light foam.
Take the dough. We pour on a cutting Board with the flour, roll the dough sausage and divide it into 16 approximately equal pieces.
Each piece of dough roll out into a thin pellet with a diameter of about 17-18 cm, the dough is rolled out very easily, no tears.
Put tortillas on each other in two stacks of 8 pieces.
Take a stack of tortillas and roll it in a circle with a diameter of about 26-30 cm.
Grease the circle with half of the whipped protein, a little bit podsalvage and scatter half of the grated cheese. (In addition to cheese, you can taste the cake sprinkle with cumin or sesame seeds) Cut the circle into 12 segments. Arrange the segments on a baking sheet and bake in a preheated 190 deg. the oven 15-20 minutes until cheese Browning. Also coming with the second stack of lepeshechki.
Remove our cookies, twice in 12 stuff, a bit them cooled, and you can try! Warm cookies quite soft, and cold pohrustet and firmer. But tasty! Delicious beer and coffee, and just like that!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.