Description
Crispy potato puff fingers can be salty and spicy, suitable for beer and for tea.
Ingredients
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Mashed potatoes
150 g
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Flour
150 g
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Butter
150 g
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Salt
0.5 tsp
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Chicken egg
1 piece
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Cumin
1 tsp
Cooking
I must say that I made FOUR servings. Released: 1 large baking pan and two medium. Potatoes boiled in their skins, cleaned, rubbed on a fine grater and mix with flour
Add salt and eggs. One left for lubrication.
Chilled butter or margarine (I have half butter, half margarine) is rubbed on a grater and mix all together.
Strongly knead is not necessary. The dough is a little sticky. Pagpalit the table with flour and roll out the dough, sprinkle the top with flour.
And fold
Again sprinkle with flour and fold, put it in the refrigerator for half an hour. Repeat 2-3 times.
Roll out to 1.5 cm thickness
Lubricate the egg, sprinkle with cumin and salt and pepper (optional). Cut into strips.
Spread out on oiled baking sheet.
Bake at 210* 30 minutes.
And here they are.
Lush, crisp. Help yourself! Bon appetit!
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