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Paszteciki Z Pieczarkami (Mushroom Rounds)

Recipes »  Appetizers  »  Mushrooms

Try this Paszteciki Z Pieczarkami (Mushroom Rounds) recipe, or contribute your own. "Poland" and "Appetizers" are two of the tags cooks chose for Paszteciki Z Pieczarkami (Mushroom Rounds).

Yield: 16 Appetizers Ready in 1 hours

Cuisine: AmericanMain Ingredient: Pie

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Appetizers          
Original recipe makes 16 Appetizers
2 tbSour cream
2/3 cFlour, all-purpose
1/2 lbMushrooms; minced
3 tbHalf-n-half
1 Egg yolk
1/4 tsFlour, all-purpose
2 tbButter/margarine
1 Egg white; lightly beaten
DOUGH 1
DOUGH 2
1 Egg yolk; lightly beaten
1/8 tsSalt
2/3 cFlour, all-purpose
1/4 cWater
1 pnPepper, black
9 tbButter/margarine; room temp

Paszteciki Z Pieczarkami (Mushroom Rounds) Preparation

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 postion 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 teastpoon of cooled mushroom mixture. Bake 8-10 minutes. Serve hot. THIS IS A LOT HARDER TO DESCRIBE THAN TO DO!

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Calories Per Serving: 57
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Tags

  1. Appetizers
  2. Poland
  3. Sour cream
  4. Cream
  5. Mushrooms
  6. Butter
  7. Pie

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