Ingredients
Mushroom filling:
- 100 gram Champignons
- 150 gram Mushroom 100 g of frozen white and 2 tbsp pickled forest
- 2 cloves Garlic
- Salt to taste
Garnish:
- 600 gram Potatoes
- 2 tablespoons Vegetable oil
Instructions
- Wash the meat, cut off the films. Chop together with the onion in a meat grinder, I like coarse grinding, it's delicious. Add chopped herbs, salt and pepper. Pour 50 ml of cold water.
- Mix the minced meat and beat it off. That is, leave it with force on the table, from a height of 20-30 cm.
- Put the mushrooms and garlic in a bowl for chopping, I have a wonderful assistant - a blender. Of course, you can make a filling only from champignons or wild mushrooms, but the more diverse your mushrooms are, the richer the taste of the finished dish.
- A couple of clicks on the button - and the filling is ready.
- Turn on the oven to warm it up. Divide the minced meat into 5 equal parts, roll each into a circle with a diameter of 12 cm.. Put 1.5 tablespoons of filling on the half.
- Cover with the other half and form a juicer. So, prepare 5 blanks, spread them out on a baking sheet, previously covered with foil, baking paper or a silicone mat.
- Wash the potatoes, peel them and cut them into large slices. Mix with the rest of the filling, add salt, add vegetable oil and mix. Distribute between the roots.
- Bake at 200 degrees for 30 minutes, then under the grill for 5-7 minutes. Focus on the characteristics of your oven.
- Serve hot with pickled vegetables and herbs. Enjoy your meal.