Butter and potato pogatscherl

Ingredients for 1 servings:

• 250 g potatoes, floury
• 450 g flour, finely sieved
• 180 g butter
• 2 tsp salt
• 2 egg yolks
• 100 g sour cream
• 1 egg white for brushing
• some flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 25 minutes

Hungarian pastries

Boil the potatoes with 1 teaspoon of salt for about 25 minutes until soft, peel, and press through a potato ricer while still hot. Mix together the flour, butter, the mashed potatoes, the remaining salt, the egg yolk, and sour cream. Knead the dough thoroughly, sifting in a little more flour if necessary. Sift a little flour onto the worktop. Roll out the dough three times, fold it together again, and let it rest in a cool place, such as the refrigerator, for half an hour. Roll out the dough again to a finger-thickness and cut out circles with a small glass about 5-6 cm in diameter, until all the dough is used up. Let the dough rest in a cool place for another half hour. Preheat the oven to 180°C (fan oven). Brush the Pogatscherl with egg white and, if desired, prick the edges with a fork or knife. Bake the Pogatscherl for about 30 minutes. Serve the Pogatscherl warm, perhaps with soup. This recipe makes 28 Pogatscherl.