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Potato Dough Puffs II

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Cooked potato pastry bags filled with jam, smeared with butter, sprinkled with toasted breadcrumbs.

Ingredients:

600 g potatoes cooked in their skins 200 g of coarse flour 200 g of flour 60 g melted butter 5 tbsp breadcrumbs 2 tablespoons of semolina 1 piece

td>eggs water salt

Procedure:

1. Peel and finely grate the cooked potatoes, sift the breadcrumbs and dry fry in a pan
2. Put the grated potatoes, semolina, coarse flour, eggs, a pinch of salt into a bowl and make a dough, roll out a sheet about 5 mm thick and cut out 6 cm diameter rounds with a glass
3. Put a teaspoon of coating on each circle, fold the circle in half and press the joints tightly
4. Then cook the bags slowly in boiling salted water for about 8 minutes (shortly after cooking, stir them lightly so that they do not stick to the bottom), drain, brush with butter and sprinkle with fried breadcrumbs.