Bohemian Powidl pasties

Name: Bohemian Powidl pasties
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g predominantly solid; 7-10 Tbsp boiling potatoes, salt; 1 tablespoon (20 g) + 125 g butter; 125 g flour, 30 g semolina; 1 Egg (Gr. L); 200 g Plum jam (Austria.: Powidl); 1 TEASPOON cinnamon, 1-2 tablespoons rum; 7-10 Tbsp Flour; 7-10 Tbsp Oil; 75 g Breadcrumbs; 50 g chopped almonds; 1-2 TABLESPOONS Icing sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g predominantly solid
7-10 Tbsp boiling potatoes, salt
1 tablespoon (20 g) + 125 g butter
125 g flour, 30 g semolina
1 Egg (Gr. L)
200 g Plum jam (Austria.: Powidl)
1 TEASPOON cinnamon, 1-2 tablespoons rum
7-10 Tbsp Flour
7-10 Tbsp Oil
75 g Breadcrumbs
50 g chopped almonds
1-2 TABLESPOONS Icing sugar

Directions

1
Peel, wash and coarsely chop the potatoes. Cook in salted water for about 20 minutes. Drain and press hot through a potato press. Let cool off
2
Melt 1 tablespoon of butter. Knead with flour, semolina, egg and potatoes to a smooth dough. Mix plum puree with cinnamon and rum
3
Roll out the potato dough on a well floured work surface to a thickness of 3-4 mm. Cut out circles (approx. 8 cm Ø; e.g. with a water glass). Put 1/2 tsp. plum puree in the middle of each circle and fold up. Press the edges well together with a fork
4
Cook the bags in portions (5-6 pieces each) in boiling salted water for 8-10 minutes until they rise to the surface. Lift them out and place them on a lightly oiled tray. Cook the rest of the pouches in the same way
5
Heat 125 g butter. Fry the breadcrumbs and almonds until golden brown. Turn the bags in it and dust with icing sugar