Paszteciki Z Pieczarkami (Mushroom Rounds)

Recipe Ingredients

1		Egg white - lightly beaten
1		Egg yolk - lightly beaten
2 tablespoons	30ml	Butter/margarine
1/2 lb	227g / 8oz	Mushrooms - minced
3 tablespoons	45ml	Half-n-half
1/4 teaspoon	1.3ml	Flour - all-purpose
1/8 teaspoon	0.6ml	Salt
1		Pepper - black
		Dough 1
2/3 cup	41g / 1.4oz	Flour - all-purpose
1		Egg yolk
2 tablespoons	30ml	Sour cream
1/4 cup	59ml	Water
		Dough 2
2/3 cup	41g / 1.4oz	Flour - all-purpose
9 tablespoons	135ml	Butter/margarine - room temp

Recipe Instructions

DOUGH 1: In a medium bowl, combine flour, egg yolk, sour cream and water. Work into a soft elastic dough. Knead 15-20 minutes. Cover, set aside.

DOUGH 2: In a medium bowl, combine flour, butter into a smooth soft dough. Divide dough into 3 balls. Cover dough balls, set aside. On a lightly floured board roll out DOUGH 1 into a rectangle about 1/4 inch thick. Place 1 ball of DOUGH 2 on center of rolled dough rectangle. Gently press dough ball with your hands or rolling pin until dough ball is 1/4 inch thick and covers a circular portion of DOUGH 1. Fold up both short sides of DOUGH 1 over rolled DOUGH 2 so ends meet in center. Re-roll resulting dough combination into a rectangle 1/4 inch thick. Repeat with remaining 2 balls of DOUGH 2. Roll dough jelly-roll style. Wrap dough in foil; refrigerate overnight. Halve dough crosswise. On a lightly floured board, roll out 1/2 of dough into a rectangle 1/4 to 3/8 inch thick. Using a round 2 inch cutter, cut dough rounds. Arrange 16 rounds on greased baking sheet, allowing room for spreading. Press leftover dough scraps into a ball.

Roll to same thickness; cut as many dough rounds as possible. Repeat r process with remaining dough until a total of 48 rounds are cut. With a 1 inch round cutter, cut out centers of 32 dough rounds not on baking sheets, forming doughnut shapes. Using a pastry brush, apply beaten egg white to top surface of 1 uncut dough round on baking sheet.

Carefully position 1 doughnut cutout directly on top of brushed dough round. Lightly press doughnut cutout down with your fingertips. Brush egg white on top of doughnut cutout. Place a second doughnut cutout on top of the first. Pat lightly with your fingers. Repeat process until all dough rounds on baking sheet have 2 doughnut cutouts glued on. Brush beaten egg yolk on top of doughnut cutouts. Bake 15 minutes or until golden; let cool. Melt butter in skillet, add mushrooms, saute until nearly tender. In bowl, combine half and half, flour, salt, pepper; stir mixture into sauteed mushrooms. Simmer 5 minutes. Set aside to cool.

Fill each doughnut round with about 1 teaspoon of cooled mushroom mixture. Bake 8-10 minutes. Serve hot.

THIS IS A LOT HARDER TO DESCRIBE THAN TO DO!

Source:
PASTA MONDAY TO FRIDAY SHOW #PS6507

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