Puff pastries with potato filling

Cooking

Step 1

1. Wash the potatoes thoroughly, put them in a saucepan, add water and put on a strong fire. When the water boils, reduce the heat and cover the pot with a lid. Boil potatoes until tender, 15 minutes. Remove from heat, drain water. Let the potatoes cool. Then peel it and cut into small cubes. 2. Rinse the mushrooms, put them in a saucepan with water, put on fire and bring to a boil. Reduce heat and simmer for 4 minutes. Drain the mushrooms in a colander and rinse again with cold water. * Save the mushroom stock for soup or sauce. If you won't be cooking either one or the other soon, pour the decoction into ice molds and freeze. 3. Peel the onion, chop finely. Heat vegetable oil in a frying pan. Saute onions and mushrooms, stirring constantly, 3 minutes. 4. Grate the cheese on a coarse grater. Place chopped potatoes, mushrooms and onions in a bowl. Add grated cheese, seasoning for potatoes, pepper to taste and mix thoroughly. 5. Preheat oven to 220°C. Cover the baking sheet with parchment, sprinkle it with cold water. Place the defrosted puff pastry on a floured work surface and roll out into a thin layer, 3 mm thick. Trim uneven edges. The resulting rectangle is first cut lengthwise into two halves, and then across into several equal parts. 6. Beat the eggs lightly. Lubricate the inside of the resulting rectangles. Put on each of them 2 tbsp. l. stuffing and roll into balls. Press the joint with your fingers. 7. Put the bags on a baking sheet, brush with the remaining egg, put in the oven and bake for 15 minutes. Serve hot.