Bakery products

Vertuta with potatoes

Ingredients for cooking sprats with potatoes

Ingredients for cooking sprats with potatoes:

  1. Egg yolk 1 piece
  2. Purified water 1 teaspoon
  3. Vegetable oil or butter for form lubrication

For the test:

  1. Wheat flour 300 grams
  2. Baking powder 1 teaspoon
  3. 1/2 teaspoon salt
  4. Chicken egg 1 piece
  5. Vegetable oil 100-120 milliliters
  6. Table vinegar 1 teaspoon
  7. Purified water 100-120 milliliters

For filling:

  1. Medium size potato 3 pieces
  2. 1 medium onion
  3. Vegetable oil or olive oil 1 tablespoon
  4. Butter 1 tablespoon
  5. 1/2 teaspoon salt
  6. Ground black pepper to taste
  • Main ingredients Potato, Flour
  • Serving 5 servings
  • World Cuisine


Large bowl, Medium bowl - 2 pieces, Tablespoon, Teaspoon, Rolling pin, Food wrap, Cutting board, Knife, Saucepan with a lid, Oven, Cooker, Batter, Frying pan, Wooden spatula, Hand whisk, Skimmer, Baking dish, Kitchen potholders

Cooking sprats with potatoes:

Step 1: prepare the potatoes.

Using a knife, peel the potatoes and immediately after that - rinse the ingredient well under running water. On a cutting board, cut the potatoes into 4-6 parts and transfer the potato slices to the pan. We fill the container with ordinary water so that it completely covers the potatoes, and put the pan on medium heat. When the water boils, make the fire less than average, cover the container with a lid and cook the ingredient for 20 - 25 minutes until it softens. Attention: before the water boils, remove the foam that forms on the surface of the liquid with a slotted spoon. After the allotted time for cooking potatoes, turn off the burner and, holding the slightly open lid with kitchen tacks, drain all the water from the pan. Using a tablespoon, transfer the boiled potatoes to a medium bowl and set aside for now, cool to room temperature.

Step 2: prepare the dry ingredients for the dough.

Pour flour, baking powder and salt into a deep bowl. Using a hand whisk or a tablespoon, mix all the components well until smooth.

Step 3: prepare the egg-butter mixture for the dough.

Break the egg into the medium bowl and pour the vegetable oil, vinegar and water. With the help of improvised inventory, mix all the components well until a homogeneous mass is formed.

Step 4: prepare the dough.

Pour the egg-oil mass into a deep bowl with the dry flour mixture. And now we mix everything well with dry, clean hands until the mass becomes viscous and the liquid mixture completely absorbs the dry ingredients. Attention: if you are uncomfortable working with your hands, then you can use a spoon. After that we transfer the test mass to the kitchen table sprinkled with a small amount of flour and continue to knead the dough with your hands for another 1-2 minutes until the dough becomes homogeneous, elastic and stops sticking to your hands. Then, give the test component a rounded shape and transfer it back to the bowl. Wrap the container with cling film and set aside for 1 hour to insist.

Step 5: prepare the onion.

Using a knife, peel the onion from the husk and immediately after that we rinse it under running water. We spread the vegetable on a cutting board and with the same sharp inventory we finely chop the component into small squares no more than 1 centimeter. After that, put the pan on medium heat and add vegetable and butter to the container. If desired, vegetable oil can be replaced with olive oil. When the oil warms up well, make the fire less than average and pour the chopped onion into the pan. With constant stirring with a wooden spatula, fry the onion until it becomes soft and acquires a golden brown color. After - turn off the burner, and set the onion component aside to cool to a warm state.

Step 6: prepare the filling.

Using a crush, knead the potatoes until mashed. Attention: if you have non-digestible potatoes, then it is best to mash it even when it is hot. After this, pour the fried onions into the container, salt and pepper to taste and, using a spoon, mix all the components well until a homogeneous mass is formed.

Step 7: prepare the egg yolk.

We pour the egg yolk into a deep bowl and pour the purified water there. Using a hand whisk, mix the components well until a homogeneous mixture is formed.

Step 8: prepare the spit with potatoes.

We spread the dough on a table powdered with flour and knead it again with our hands. Then, using a rolling pin, we roll out the dough into a thin layer. In the process of rolling, we try to give the cake a rectangular shape. Now spread the potato filling along the entire length of the formation on one side of the longer edge. Attention: do not forget to leave with the edge of 5-6 centimeters of empty space and on the sides 2-3 centimetersso that you can easily wrap the filling in the dough and so that the filling does not fall out of the roll during baking. With clean hands, we press down the filling, giving it a dense volumetric rectangular shape. After that, cover the filling with the edge of the dough and holding the product from the bottom with your hands, twist the filling into the roll of dough. We press the ends of the roll well with our fingers and now spin the test "sausage" several times around its axis. Then we wrap the roll in the shape of a snail. After - we press the end of the cochlea to the bulk of the dish so that the snail does not unwind during baking. Thus, we get a real vertuta. Lubricate the baking dish with vegetable or butter, not forgetting about the walls of the container, and shift the twirl into it. Using a pastry brush, grease the surface of the dish with whipped yolk with water. Meanwhile, preheat the oven to a temperature 190 ° C. We bake the twirl for 45 minutes. Attention: from time to time we check the degree of baking readiness. If necessary, with the help of kitchen gloves, we take out the baking dish and put it in the oven on the other side, so that the vertuta bakes well from all sides until a golden brown crust forms on the surface. After the allotted time, turn off the fire and get the dish to cool for a few minutes.

Step 9: serve the spit with potatoes.

When the vertuta with potatoes has cooled a little, it can be served to the table either as an independent dish along with hot tea or broth, or with first courses. In any case, the baked goods are very tasty, aromatic and very tasty. If desired, the spinut can be cut into small pieces or presented as a "snail" so that everyone can enjoy the beautiful view and everyone has an appetite! Enjoy your meal!

Recipe Tips:

- - If you wish, you can make small buns-rotations with potatoes, so as not to cut the dish into pieces after baking. In this case, during the formation of the roll, the dough must be divided into several parts and the procedure for forming "snails" is repeated, only with small pieces of dough.

- - A dough such as a twirl can be stored in the refrigerator in a food bag for three days.

- - When kneading the dough, do not overdo the flour. Otherwise, the dough will become heavy, and the baking will not rise.

- - To prepare the dough, take only the highest grade flour, finely ground and proven brands.

- - In addition to potatoes and onions, you can add fried champignon mushrooms or chopped boiled meat to your taste in the filling. Then the vertuta is tastier.