June 29, 2011

Mashed Potato (Feta and Dill) Pan Fried Bread

Mashed Potatoes pan fried bread is my translation of the "Placinta cu Cartofi" how we call it in Romanian, or "Krumplis Palacsinta" in the Hungarian language.  This is one of those things that as I was making it,  it brought  back childhood memories...memories from another time,  and another place....Maybe, some of you can relate to that. In any case, I hope you enjoy making it as much as I did.

2 tsp yeast
1/4 cup lukewarm milk

2 1/4 cup flour
1/4 cup margarine
1 tsp salt
1 egg
1/2 cup water

Cheese Filling:
1 cup grated feta cheese
3-4 Tbsp fresh chopped dill

Oil, for frying

Dissolve the yeast in the warm milk and set aside to rise.

In a medium size bowl, mix flour, margarine and salt together with a pastry cutter. Make a well in the centre and add the yeast, egg and water and mix with hands to form a bread consistency dough. Knead until cleans of the sides of the bowl. Remove from the bowl unto a lightly floured board and beat it to the board by always folding it under, (keeping it a smooth round shaped dough), until it starts to form small bubbles on its surface, (for about 3-4 minutes). Place it back on the bowl and let stand, covered, until doubles, for about 30 minutes, ( more or less, depending on the room temperature).
Remove dough to a flour dusted board and cut it in two. Cover one half with a dish towel and set aside.

Divide dough in 5 and roll out each section into a 6x8 rectangle. Spread about 2-3 tablespoons of cooled mashed potato (or  2-3 tablespoons of feta mix) on the dough.

 Take the side facing you and roll it up as a jelly roll, then holding one end, roll around as a spiral,  tucking the other end under.

Dust some more flour and flatten it with the rolling pin, to be the size of your palm. Set aside. Repeat with the rest of the dough, placing them each on a floured surface. Keep them covered with a clean dish towel, until ready to fry them.

To fry them, place 1 tablespoon of oil in a frying pan and fry them on medium low heat until browned on both sides. Remove to a covered dish to keep then warm. Use layers of paper towel in between to remove excess oil.


TIP: For a less salty version,  use  half  feta and half cottage cheese mixed with dill. Also excellent filled with sauerkraut.  Yummy!!


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