Paszteciki z pieczarkami (mushroom rounds)
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Paszteciki z pieczarkami (mushroom rounds)
  Appetizers    Mushrooms  
Last updated 6/12/2012 12:48:47 AM. Recipe ID 9981. Report a problem with this recipe.
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      Title: Paszteciki z pieczarkami (mushroom rounds)
 Categories: Appetizers, Poland, Formatted, Upload
      Yield: 16 Appetizers
 
      1 ea Egg white; lightly beaten
      1 ea Egg yolk; lightly beaten
      2 tb Butter/margarine
    1/2 lb Mushrooms; minced
      3 tb Half-n-half
    1/4 ts Flour, all-purpose
    1/8 ts Salt
      1 pn Pepper, black

MMMMM--------------------------DOUGH 1-------------------------------
    2/3 c  Flour, all-purpose
      1 ea Egg yolk
      2 tb Sour cream
    1/4 c  Water

MMMMM--------------------------DOUGH 2-------------------------------
    2/3 c  Flour, all-purpose
      9 tb Butter/margarine; room temp
 
    DOUGH 1: In a medium bowl, combine flour, egg yolk, sour cream and
  water. Work into a soft elastic dough. Knead 15-20 minutes. Cover,
  set aside.
    DOUGH 2: In a medium bowl, combine flour, butter into a smooth soft
  dough. Divide dough into 3 balls. Cover dough balls, set aside.
    On a lightly floured board roll out DOUGH 1 into a rectangle about
  1/4 inch thick. Place 1 ball of DOUGH 2 on center of rolled dough
  rectangle. Gently press dough ball with your hands or rolling pin
  until dough ball is 1/4 inch thick and covers a circular portion of
  DOUGH 1. Fold up both short sides of DOUGH 1 over rolled DOUGH 2 so
  ends meet in center. Re-roll resulting dough combination into a
  rectangle 1/4 inch thick. Repeat with remaining 2 balls of DOUGH 2.
  Roll dough jelly-roll style. Wrap dough in foil; refrigerate
  overnight.
    Halve dough crosswise.  On a lightly floured board, roll out 1/2 of
  dough into a rectangle 1/4 to 3/8 inch thick. Using a round 2 inch
  cutter, cut dough rounds. Arrange 16 rounds on greased baking sheet,
  allowing room for spreading. Press leftover dough scraps into a ball.
  Roll to same thickness; cut as many dough rounds as possible. Repeat
  r process with remaining dough until a total of 48 rounds are cut.
    With a 1 inch round cutter, cut out centers of 32 dough rounds not
  on baking sheets, forming doughnut shapes. Using a pastry brush,
  apply beaten egg white to top surface of 1 uncut dough round on
  baking sheet. Carefully postion 1 doughnut cutout directly on top of
  brushed dough round. Lightly press doughnut cutout down with your
  fingertips. Brush egg white on top of doughnut cutout. Place a second
  doughnut cutout on top of the first. Pat lightly with your fingers.
    Repeat process until all dough rounds on baking sheet have 2
  doughnut cutouts glued on. Brush beaten egg yolk on top of doughnut
  cutouts. Bake 15 minutes or until golden; let cool. Melt butter in
  skillet, add mushrooms, saute until nearly tender. In bowl, combine
  half and half, flour, salt, pepper; stir mixture into sauteed
  mushrooms. Simmer 5 minutes. Set aside to cool. FIll each doughnut
  round with about 1 teastpoon of cooled mushroom mixture. Bake 8-10
  minutes. Serve hot.
    THIS IS A LOT HARDER TO DESCRIBE THAN TO DO!
 




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Recipe ID 9981 (Apr 03, 2005)

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