INGREDIENTS
- eggs – 4-5 PCs.
- salt
- flour – 500 g
- oil for deep frying
- butter – 125 g
For the filling:
- grated Swiss cheese – 100 g
- onion large – 1 EA.
- sour cream – 2 tbsp
- salt – to taste
- potatoes – 750 g
- vegetable oil – 1 tbsp
STEP-BY-STEP RECIPE
Step 1
Peel the potatoes and cook in boiling salted water until tender. Drain the water.
Step 2
Potatoes to dry out for a couple, closing the lid, then with the pestle to mash into a puree.
Step 3
Onions clean, chop and fry in hot oil, 6 min. Add puree to onions along with butter, grated cheese, sour cream, salt and pepper. Mix well.
Step 4
Sift the flour with a pinch of salt. Add butter, eggs and knead the dough. Knead at least 10 min. Divide the dough into 2 parts and roll out each into a thin layer.
Spread in a single layer in 1 tsp of the stuffing at a distance of 2 cm to Cover with the second layer.
Step 5
Cut the dough into squares approximately 4 x 4 cm to Press the edges of tursonov with wet hands.
Step 6
In a saucepan, heat the oil. Portions to put tortoni and cook for 6 minutes each. Spread on paper towels to glass the excess oil.
For the record
Tortoni – a favorite dish of residents of Upper Provence. It is served as an appetizer or as a complement to the main dish. And most of them just eat, washed down with tart red wine. Filling tursonov may be different – spinach, herbs, pumpkins, meat. There is a sweet version of this dish tortoni with plums, apples, jam.
