Potato "piglets" - cartuliporss

Potato "piglets" - cartuliporss

Category: Meat dishes

Kitchen: estonian

Ingredients
Lean pork	250 g
Boiled potatoes	500 g
Eggs	2 pcs.
Sour cream	3 tbsp. l.
Rye or wheat flour	2 tbsp. l.
Salt	taste

Cooking method

• Cut the pork into pieces the size of a matchbox, fry until half cooked (you can use a slow cooker).
• Boil the potatoes in their skins, peel and puree with salt, 1 egg and three tablespoons of sour cream. Add 1 spoonful of flour (preferably rye).
• Wet hands with water, put mashed potatoes on the palm, a piece of pork in mashed potatoes, sculpt a bun, grease with a beaten egg, roll in flour, put on a baking sheet and bake in the oven at T 180 degrees for about 30 minutes. The top should be slightly browned.
• The finished dish is traditionally poured with sour cream. To preserve the national flavor of the dish, you should not use any additional spices or herbs.
• I also added sour cream on top of sour cream. The dish did not lose its taste!
• 
• Ready-made cartulips, unlike ordinary mashed potatoes, are well stored and can be reheated, completely without losing the taste and delicate structure of the mashed potatoes, and the next day after cooking.

Note

Kartuliporss ("potato piglets" (Est.)) Is a national Estonian dish, which is meat baked in mashed potatoes. From the standpoint of the cooking principle, sealing the prepared meat in any environment has common roots with other Finno-Ugric dishes: dumplings, podkogilyo, etc. The use of potatoes in a dish is due to a much earlier spread of potatoes among Western peoples of the Finno-Ugric group than among eastern