Patties with potatoes, feta and baked garlic

Patties with potatoes, feta and baked garlic

Category: Bakery products

Ingredients
Dough:
Wheat flour	2.5 tbsp.
Water	4 tbsp. l.
Butter	250 g
Filling:
Potatoes	300 g
Head of garlic	1 large
Chees Feta	100 g
Small sprig of fresh rosemary	leaves 15
Olive oil	3 tbsp. l.
A little lemon zest
Dill
Salt
Black pepper
1 yolk and 2 tsp. milk for lubrication

Cooking method

• Butter take ice cream and rub it on a grater. Add salt, flour, stir and then 4 tbsp. l. cold water. The dough will be steep. At first, he does not want to get together in one pile. I kneaded with a kneader hook. I still collect it with my hands, quickly roll it into a ball, into a bag and into the refrigerator for at least 30 minutes.
• Disassemble the garlic into cloves (do not peel it !!) and put it in foil. Do not forget that the foil is laid with the shiny side inward. There is also chopped rosemary and a teaspoon of olive oil. The teeth were rolled in all this disgrace, they packed the foil and in the oven at 180 degrees for 30 minutes. Then squeeze it out of the skin (it will creep out like butter) and mash with a fork into a coarse puree. There will be no strong taste of garlic !! I am writing this for those who have not dealt with baked garlic. His taste becomes the most delicate. Add rosemary to the garlic from the same foil, a pinch of lemon zest, salt, black pepper, the remaining olive oil.
• Boil the potatoes in their uniforms, cool them necessarily, cut them into small cubes (long live the egg cutter!). Add dill, garlic with additives and feta pieces. Mix everything well. I added dill on my own. First, it will bloom the pale filling. secondly, potatoes with dill and garlic are mur-rr-rr-rr ... We must cool the potatoes because they lie on shortbread dough, which does not like heat.
• Next, we take out the dough (it is better not all at once, but half, we leave the rest in the refrigerator), roll it out (the dough does not stick, the silicone mat is just that. The thickness is about 3 mm, that is, thin), cut out the circles. On a mug and a half table. spoons of filling, the edges were smeared with whipped yolk and milk, pinched and laid on parchment. Pile up the scraps again, roll out and cut out the circles. After processing one half of the dough, take out the second, and the finished pies are in the refrigerator for now, so as not to warm up.
• After everything is cobbled together, coat with yolk and milk at the speed of sound and put into the oven at 180 degrees for 30 minutes. They brown for a long time, this is normal, this is not yeast dough ...

Note

.... from the Gastronome's book "About Pies". With what joy I decided to cook them - I don't know. I think the baked garlic pushed me into this. When I read about it in the recipe, I immediately heard the aroma. I remembered how I pulled it out of the skin (it looks like butter) and spread it on a piece of baguette. Mmmm ... How could you pass by ?!

It was decided to cook borscht and pies to it. Garlic comes in handy there. And away we go ...

The taste is great. Thin, with a slight garlic flavor (remember that baked garlic and raw garlic are two big differences!), With a hint of rosemary and a subtle citrus flavor. You can't do a lot of them, you have to eat them hot. They have just such a taste to feast on and not to gorge on ... And you can't toil with them and work hard. They should prepare themselves somehow easily and in between. Potatoes can be boiled the day before. as well as bake garlic. Then it will be just hop-hop - and applause from the whole family! ...

I wonder if you can freeze raw pies?
Well, so as not to dig later.Make some 50 pieces, freeze, and then only bake, after defrosting.

I wonder if you can freeze raw pies?
Well, so as not to dig later. Make some 50 pieces, freeze, and then only bake, after defrosting.

Oops .. A very interesting question ... Shortbread dough is not afraid of freezing, but here's the filling .... I don't know how it will behave ... You will only need to defrost it in the refrigerator, if you try.

And I'll try for sure.
In the filling, only feta can float.

And that is unlikely. There is not so much feta there, it is found only in places, it is generally evenly mixed with potatoes and is lost there.

Only - do not overdo it with rosemary (after all, a specific and very fragrant herb) and with zest - literally a pinch (it should only give a hint).

From one batch, I got about 12-13 pies.

Only - do not overdo it with rosemary (after all, a specific and very fragrant herb) and with zest - literally a pinch (it should only give a hint).

From one batch, I got about 12-13 pies.

So I will do a double portion: I will freeze half.
And my feta is infused in olive oil with Italian herbs and lemon juice, so I won't add zest, but I'll put a little dry rosemary.
So, I went to make the dough, put it in the refrigerator overnight.

I made these pies today. The dough is excellent: crumbly, thin, but I would correct the filling.
I didn't really like the taste of feta. I would chop the potatoes on a coarse grater or make mashed potatoes with suluguni or plain hard cheese like they do on khachapuri and of course add baked garlic with rosemary.
Next time I will try to do so.

Thanks for the recipe and good ideas.

Very beautiful, by the way, you have pies.

And I practically did not feel feta, she was lost there. Maybe put more than recommended? Or did I put it less ...

However, you can vary as you like, you are right. To your liking ...

Oh, Scarecrow !!! I remember these pies! I also have the same book in the library, and the first pies, cat. I did it according to it, there were exactly these - with baked garlic - delicious !!!!!

I'm just going to make pies with a lamb, I climbed up to you for the dough, send me for ... delicious dough, please!

Or maybe you can make a big pie from the same book? ..

I don't know, I need urgent advice from a professional pie!

Oh, Scarecrow !!! I remember these pies! I also have the same book in the library, and the first pies, cat. I did it on it, there were just these - with baked garlic - delicious !!!!!

I'm just going to make pies with a lamb, I climbed up to you for the dough, send me for ... delicious dough, please!

Yeast for you? Cabbage pies. I mean, you have it with a lamb, and mine with cabbage, but that dough! Definitely!

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=18396.0

I saw, I saw your cabbage!
What kind of dough will you get? Fluff?
and can it be put on a whole pie?

I saw, I saw your cabbage!
What kind of dough will you get? Fluff?
and can it be put on a whole pie?

The dough is very soft, plastic, easy to work with. Can be used for a whole pie. You can do anything from it: large and small pies, rolls, rolls. It is universal. And the filling is meant simply meat or some kind of "pribabakh"? not wet?

And what if you make it like a kulebyaki? That is, not one big pie or a bunch of small ones, but 4 pieces smaller than the average size of the pie (this is from a whole portion of dough). And less pendants and it will be baked better. And it's more convenient to eat.

And the filling is meant simply meat or some kind of "pribabakh"? not wet?

I disposed of all sorts of scraps, the remnants of frozen lamb and put it to languish overnight - in broth.
But it turned out so fortunately that the meat is just the most tender, and now giving it to the dogs (this was the original plan) is simply a sin!
I am thinking of making a filling with potatoes and onions, but the proportion of meat is greater.
Of course, I would like it to be more accurate, but I will not add the broth. And the meat has given away almost everything, or not?

Kulebyakiyou say?
Some kind of special. dough or is it the same?

Kulebyaki is a cabbage pie. It is larger than a regular pie. But not a big cake either. A kind of bast. And the dough is still the same. This is the size I meant.

And such stewed meat is very tasty. Fry the onions, there the meat (at the same time the excess liquid will go away), then a little potatoes. Oh, how delicious it will be!