Witch Swallowers
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 300 grams flour
- 2 egg (s)
- 3 tablespoon oil
- Water, lukewarm and salt
For the filling:
- 300 g porcini mushrooms
- 1 tablespoon butter
- 0.5 ½ onion (s), finely chopped
- 1 clove garlic
- 0.5 teaspoon ½ flour
- Parsley, chopped
- 80 g butter
- 2 cloves garlic
Print Recipe
Pin Recipe Instructions
- Knead a medium-firm dough out of the dough ingredients, cover and leave for an hour.
- In the meantime, clean the mushrooms, chop them up and toast them with butter, onion and garlic. Dust with a little flour, bring to the boil briefly, sprinkle with parsley. Roll out the dough thinly in 2 sheets on a floured work surface. Place the mushroom mixture in small heaps at intervals on the pastry sheet. Cover the second sheet of pastry, cut out rounds and press down the edges. Cook gently in salted water for five minutes.
- Let the butter with the garlic cloves turn nut brown, remove the garlic, pour the butter over the donuts.
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