Potato chopping screw

Name: Potato chopping screw
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1 kg floury cooking potatoes (e.g. Adretta); 7-10 Tbsp Salt; 1 medium onion; 750 g mixed minced meat; 1 TABLESPOON dried marjoram; 1 egg (size M); 1 TABLESPOON medium hot mustard; 7-10 Tbsp black pepper; 850 g Leeks (leek); 2 Egg yolk (size M); 150 g Flour; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Oil; 2 Garlic cloves; 50 g diced bacon; 150 g Fresh cream; 7-10 Tbsp Marjoram; 7-10 Tbsp Flour

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1 kg floury cooking potatoes (e.g. Adretta)
7-10 Tbsp Salt
1 medium onion
750 g mixed minced meat
1 TABLESPOON dried marjoram
1 egg (size M)
1 TABLESPOON medium hot mustard
7-10 Tbsp black pepper
850 g Leeks (leek)
2 Egg yolk (size M)
150 g Flour
7-10 Tbsp grated nutmeg
2 TABLESPOONS Oil
2 Garlic cloves
50 g diced bacon
150 g Fresh cream
7-10 Tbsp Marjoram
7-10 Tbsp Flour

Directions

1
Peel, wash and chop the potatoes. Simmer in salted water for about 20 minutes. Drain the potatoes, let them evaporate briefly and press them through a potato ricer. Let them cool down. Peel and finely chop the onion. Knead minced meat with onion, marjoram, egg and mustard.
2
Season with salt and pepper. Clean, wash and cut the leek into pieces of about 7 cm width. Halve the pieces lengthwise and cut into strips. Knead potatoes, egg yolk and flour. Season with salt and nutmeg. Roll out the potato dough on a little flour in a rectangle (approx. 30 x 35 cm). Spread the chopping mass on the dough, leaving a 1 cm wide edge. Roll up from the short side and cut into about 12 slices. Heat the oil in a large pan. Fry the potato snails in portions at medium heat for 4-5 minutes on each side. Keep warm. Peel garlic and press it through a garlic press.
3
Spread the chopping mass on the dough, leaving a 1 cm wide edge. Roll up from the short side and cut into about 12 slices. Heat the oil in a large pan. Fry the potato snails in portions at medium heat for 4-5 minutes on each side. Keep warm. Peel garlic and press it through a garlic press. Leave bacon in a pot until crispy, remove. Steam leek and garlic briefly in the frying fat. Add 250 ml water and crème fraîche and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Arrange potato snails on the cream leek, sprinkle with bacon. Garnish with marjoram
4
Leave bacon in a pot until crispy, remove. Steam leek and garlic briefly in the frying fat. Add 250 ml water and crème fraîche and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Arrange potato snails on the cream leek, sprinkle with bacon. Garnish with marjoram
5
With 6 people: