Potato patties with mushroom filling and Madeira
easy
105 mins
105 mins
Ingredients
- 25 g dried porcini
- 250 g mealy
- 7-10 Tbsp potatoes (e.g. Clivia or
- 7-10 Tbsp Irmgard)
- 1/8 l Milk
- 30 g fresh yeast
- 1/2 TEASPOON Sugar
- 225 g Flour
- 2 Egg yolk (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 Onion
- 100 g rosè mushrooms
- 2 TABLESPOONS Butter or margarine
- 1 collar Parsley
- 50 g Sunflower seeds
- 3 TABLESPOONS Whipped cream
- 1/8 l Madeira
- 1 Head frisée salad
- 1 pickled cucumber
- 200 g Tomatoes
- 2-3 TABLESPOONS Vinegar
- 5 TABLESPOONS Oil
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Wash dried mushrooms and soak in 3/8 litres of lukewarm water. Peel and wash potatoes and cook in boiling salted water for about 20 minutes. Warm the milk slightly. Crumble the yeast and mix it with sugar and 100 g flour to a viscous pre-dough. Cover and leave to rise in a warm place for about 15 minutes. Drain the potatoes, mash them finely and let them cool down a little. Add another 100 g flour, egg yolk, and spices to the pre-dough and work everything through well. Cover and leave to rise in a warm place for 20 minutes. Peel onion. Clean the mushrooms, dice them finely and fry them in a pan in 1 tablespoon of hot fat while turning. Let them cool down a little bit. Wash parsley and chop finely. Drain the mushrooms, collect the soaking water. Finely chop the mushrooms and 2 tablespoons of sunflower seeds and season to taste with half of the parsley. Roll out the dough on a floured work surface to a thickness of about 1/2 cm. Cut out about 20 cookies with a cookie cutter (8 cm Ø). Put the filling in the middle, pull the dough together over the filling with floured hands and form into small cakes. Place in a greased casserole dish (approx. 25 cm long) and leave to rise for another 15 minutes. Spread with the cream and sprinkle with remaining sunflower seeds. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. For the sauce, bring mushroom soak, wine and Madeira to the boil. Knead the remaining flour and fat and add to the sauce, stirring continuously. Simmer the sauce for about 5 minutes, season with salt and pepper and keep warm. Clean and wash the salad, cut in half lengthwise and cut into slices. Clean and wash the tomatoes and remove the stalk. Cut tomatoes into slices. Mix vinegar with a little salt and pepper, add oil. Mix the vinaigrette with the salad ingredients. Sprinkle the stuffed pastries with the remaining parsley and serve with salad and Madeira sauce
- 2
Dishes: Seltmann/Weiden
- 3
Scarf: Meyer Mayor
- 4
Sauce bowl: Mercantile
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