ReceptnaptárLittle Pastries with Hash
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Ingredients
Method
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- Knead the shortcrust pastry together from the butter, flour, egg, salt and the water as needed, and chill wrapped in plastic for 20 minutes.
- For the filling, sauté the onion in lard until translucent, add the mushrooms, and braise together for a few minutes.
- Sprinkle with flour, add the broth, mix in the leftover meat and the sour cream, season with salt and pepper, then cook down until thick, and let it cool.
- Roll out the dough, grease small molds (muffin or pastry tins) with lard, and line them with the dough.
- Fill with the cooled hash, cut strips from the remaining dough, and lay them in a lattice pattern on top.
- Brush the tops with beaten egg.
- Bake in a preheated, moderate oven at 170°C for 25-30 minutes, until golden brown, and serve warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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