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Potato canoes

Cook time: 0 min.
Servings: 4

Ingredients for Potato canoes

250gWheat flour
3dlCrème fraiche 38%
4tbspChopped herbs

Instructions for Potato canoes

To prepare the Potato canoes recipe, please follow these instructions:

Stir the yeast into the warm milk, then add the soft butter, salt and flour. Knead the dough smooth and supple. Raise the dough about 30 mins.

Boil the potatoes and cut them into cubes, cool them. stir cream fraichen with herbs, salt and pepper. Mix the cold potatoes in.

Roll out dough into approximately ½ cm's thickness. Put potato salad in a wide stripe. Fold the dough over and shut down the edges with a fork. Brush with the beaten egg and bake at 200 degrees for approximately 30 min.

Serve warm in thick slices with a good mixed salad and a bit flutes.

Pirogen can well be prepared the day before. The brushed with egg and packed into the film and stored in the refrigerator. Swabbed again and bake at 200 degrees for approximately 30 min.