Potato wickets

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Ingredients for the preparation of potato wickets

For the test:

1. Rye flour 250 grams
2. Milk (fresh) 125 ml
3. Butter 25 grams
4. Egg 1 pc.
5. Vegetable oil 1 tablespoon
6. Salt to taste
7. Sugar to taste

For filling:

1. Potatoes 500-600 grams
2. Butter 50 grams
3. Milk 125 grams
4. Salt to taste

For spreading:

1. Sour cream 90 grams
2. Egg 1 pc.
3. Flour 30 grams

• Main ingredients Potato, Flour
• Serving 4 servings
• World Cuisine

Inventory:

Oven, Baking tray, Refrigerator, Cooker, Knife, Saucepan (for cooking potatoes), Chub, Utensils for kneading dough, Utensils for cooking platter

Cooking potato wickets:

Step 1: knead the dough.

In a separate bowl, break the egg, add the butter and pour the milk. Mix thoroughly. Important, so that the oil is not lumpy. Then pour a tablespoon of vegetable oil and add sugar and salt (to taste). Mix. Then, gradually pour in rye flour (constantly mix) and after reaching the desired consistency - knead the dough - very carefully (it is desirable that there is no excess flour) and knead - put in the refrigerator. Let it stand, about half an hour.

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Step 2: prepare the filling and the spread.

Peel potatoes, wash under running water. Dice 2x2 cm and place in a pan. Add water there so that it covers the potatoes and put on fire. Cook until cooked. If you take into account the time of cooking potatoes, then there are nuances. The thing is that, depending on the type of potato, it will cook in different ways. But on average, potatoes are boiled, somewhere around 25-30 minutes. As soon as it is cooked, we drain the water and turn it into mashed potatoes with a pusher. Add the butter, push the potatoes again (it is hot, so the butter will melt quickly) and pour the milk. Mix thoroughly, salt to taste. Cooking the spread. Pour sour cream into a separate bowl, drive in an egg. Mix. Pour in a little flour and mix everything thoroughly again. In principle, the spread is ready.

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Step 3: prepare the gates.

Turn on the oven. We set the temperature to 220 degrees. Grease the baking sheet evenly with vegetable oil. We take out the rye dough from the refrigerator and put it on the table. With a knife, divide it into 9-10 approximately equal parts and roll each part into a "bun." Now we take a bun, flatten it into a cake (the thickness of the cake is about 1-1.5 cm) and make small sides along the edges of the cake. Then put the filling on the cake and distribute it over the entire area of ​​the cake. Put a spread on top of the filling with a teaspoon. We shift the cake on a baking sheet. So do with all the "buns". We send the baking sheet with half-finished wickets to the oven and bake at a temperature of 220 degrees for 10-15 minutes.

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Step 4: serve to the table.

We take out the baking sheet with the finished gates from the oven, transfer them ourselves to the plate and serve. It is recommended to use with fresh milk. Enjoy your meal!

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Recipe Tips:

- - Only rye flour is suitable for the dough. Another type of flour is undesirable.

- - instead of a blender for boiled potatoes, you can use a blender.

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