Saga o piroškama se nastavlja ovoga put u kuhinji La cuisine creativa, na večeri kod Mignonne sa piroškama od krompir testa i filom od šunke i pavlake. Pravila sam duplu meru, koju ovde kao takvu i navodim. Izvrsne su, i to je sve što imam da kažem!
PIROŠKE MIGNONNE
TESTO
700g brašna
300g kuvanog krompira
40g svežeg kvasca
2 kašičice soli
100g putera
4 žumanca
300ml mleka
NADEV
300g praške šunke kockice
300ml kisele pavlake
biber, peršun
Skuvati krompir u kori, potom ga oljuštiti i mlakog propasirati. Dodati mu so, žumanca, puter i umutiti mikserom.
Kvasac staviti u 300ml toplog mleka i ostaviti 15ak minuta na toplom mestu. Dodati kvasac i pola brašna krompiru, pa postepeno dodavati ostatak brašna. Može vam trebati još brašna u zavisnosti od vrste krompira. Ostaviti testo da se odmara 45 minuta. Napraviti nadev i staviti ga u frižider. Premesiti i razviti testo na 0,5-0,8mm, izrezati pravougaonike 12x8cm (Lana je rezala 8x4). Na sredinu svakog staviti malo fila, oblikovati, krajeve uštinuti lepo da fil ne iscuri. Ređati piroške na pleh sa papirom za pečenje. Pržiti u dubokom ulju, pa ređati na rešetku od rerne da se ocede i prosuše na vazduhu. Ukoliko se prebrzo prže mogu ostati žive u centru, zato malo duže pržiti, koliko je moguće duže a da zadrže lepu zlatnu boju. Odlično se zamrzavaju pržene.
PIROSHKE
These golden beauties are a creation of a fellow blogger Mignonne and are utterly amazing. Visit her blog and see step by step pictures.
DOUGH
700g of flour ( might need more)
300g of boiled potatoes
40g of fresh yeast
2 teaspoons of salt
100g of butter
4 egg yolks
300ml of warm milk
STUFFING
300g of ham cut into cubes
300g of sour cream
black pepper, parsley
Boil the unpeeled potatoes, let cool a bit, peel. Mash with a fork. Add salt, yolks, and butter to potatoes and mix with an electric mixer. Place the yeast in warm milk and leave for 15 minutes in a warm place. Add the yeast to the potato mix and half of flour. Slowly add the remaining flour and work with hands to form an elastic dough not too hard. You might need more flour. Leave the dough to rest for 45 minutes. Make the filling and place it in the fridge. Knead the dough again and roll it out on baking paper 0,5-0,8mm thick. Cut into rectangles 12x8cm. In the middle of each rectangle place a teaspoon of filling, roll, pinch the ends and place on a tray that you have lined with baking paper. Fry in hot, hot deep oil. You need to fry them for as long as possible but just enough to get this lovely color. Because thay are rolled and thick and with a filling you do not want a soggy center. Place on paper napkins but never one on top of each other. They need to air dry to become crispy.
