| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizers, Poland, Upload |
25 |
Appetizers |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Butter/margarine |
| 1/2 |
ts |
Salt |
| 1 |
c |
Flour, all-purpose |
| 5 |
md |
Eggs |
| 2 |
tb |
Butter/margarine |
| 2 |
md |
Onions; minced |
| 1 |
lb |
Mushrooms; minced |
| 1 |
tb |
Sour cream |
INSTRUCTIONS
Preheat oven to 400F. Grease and lightly flour large baking sheet.
Combine water, 1/2 cup margarine and salt in saucepan. Bring to boil over
medium heat. Add flour all at once. Stir vigorously with wooden spoon until
smooth and dough forms a ball and leaves side of pan. Remove from heat.
Add eggs, 1 at a time, stirring until smooth after each addition. Spoon
dough into large pastry bag fitted with fluted nozzle. Pipe dollops of
dough, about 1 tablespoon each, onto prepared baking sheet, leaving room
for spreading. Bake 20-25 minutes until golden brown. Let cool.
Melt 2 tablespoons butter/margarine in a large skillet. Add onions and
mushrooms; saute over medium-low heat until tender. Stir sour cream into
onion mixture; let cool.
Cut baked pastry swirls in 1/2 horizontally. Using a spoon or small
paring knife, remove any soft dough inside puffs, leaving a hollow, 2 part
shell or crust about 1/4 to 3/8 inch thick. Spoon about 1 tablespoon sour
cream mixture in bottom portion of each swirl. Replace top portion of
swirls. Preheat oven to 350F. Bake on large baking sheet 10 minutes or
until heated through.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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