Description
I do not know where the name came from, but we have always called this dish "truffle". In General, it does not matter, because the taste is excellent with any meat and stuffing. This is my first recipe on the forum, so tomatoes are requested not to throw )))
Ingredients
-
Chicken breast
500 g
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Potatoes
9 piece
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Onion
1 piece
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Green peas
1 can
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Corn
1 can
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Sunflower oil
-
Salt
-
Black pepper
Cooking
So let's start. Finely chop the onion and fry it in vegetable oil
While fried onions, you need to quickly cut chicken Breasts into small pieces, say 1*1 cm (slightly less than a little more - doesn't make sense) and once the onions have become a Golden color, add the chopped onions to the breast. Fry it all very quickly on very strong fire, literally 2-3 minutes. And set aside. Salt, pepper
Grate the potatoes. Is perfect for the so-called V-grater. I have this old Börner ))) salt, pepper
Cut foil squares, approximately 30*30 cm (9P - capacity of my pan for the oven). Shiny side up and brush with a little oil.
Putting it all together. About 2 tablespoons of meat...
... the message potatoes...
... then collect the four corners together and gently shake to get as a bag...
Open the corn and peas, drain the water (I always leave for a little bit)...!!! As an option: I sometimes take frozen mixed vegetables (Buttergemüse).
... and about a tablespoon added to every tufelek. Now I will say why I leave the water from the cans. I mix about 3 tbsp. of each brine with 3 tablespoons of cream and add a spoonful in each truffle.
Then it's all sealed in the form travela. Put on a tray and into the oven for 40-45 minutes at temp. 200 degrees
Get deployed and we eat. Can direct with foil, you can put it into the plate (need some skill :joke: ) If you want the truffles to take on nature, and there are already in the fire to reheat (with a smell of smoke any dish becomes much tastier)
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