Bohemian Powidl pasties

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel, wash and cut the potatoes into pieces. Cook in salted water for about 20 minutes. Drain and press through the potato press while still hot. Let it cool down. Mix plum puree with rum. Melt 25 g butter and let it cool down a little.

2. 2

   Knead butter, 125 g flour, semolina, egg and potatoes to a smooth dough. If the dough sticks too much, knead in the remaining flour. Roll out the dough on a floured work surface to a thickness of about 3 mm. Cut out circles (approx. 9 cm Ø). Put one level teaspoon of plum puree in the middle of each circle. Fold up and press the edges well together with a fork. Bring salted water to the boil, reduce heat. Cook the pouches in portions for 6-8 minutes until they rise to the surface. Remove with a skimmer, drain and place on a lightly oiled tray. Cook the rest of the pouches in the same way. Heat 150 g butter. Roast the breadcrumbs and almonds in it until golden brown.

3. 3

   Cook the pouches in portions for 6-8 minutes until they rise to the surface. Remove with a skimmer, drain and place on a lightly oiled tray. Cook the rest of the pouches in the same way. Heat 150 g butter. Roast the breadcrumbs and almonds in it until golden brown. Mix in vanillin sugar. Turn the pouches in it. Arrange and dust with icing sugar

Nutrition Facts

KCAL
800 kcal

CARBS
83 g

FATS
46 g

PROTEINS
13 g