Sausages in dough with potato cream
6 servings
30 minutes
Recipe by Dmitry Zotov, owner and chef of the restaurant Zotman Pizza
1
Roll out the dough with added flour to a thickness of 2 mm, cut into rectangles: the shorter side 6-7 cm, and the longer side 1-1.5 cm longer than the sausage. Wrap the sausages in it, seal, and brush with egg. Bake in the oven for ten minutes at 180 degrees.
- Yeasted puff pastry: 300 g
- Smoked sausages: 12 pieces
- Chicken egg: 1 piece
- Wheat flour: pinch
2
Chop the peeled potatoes, shallots, and leeks randomly, mince the garlic, and sauté in a saucepan with butter for a few minutes.
- Potato: 200 g
- Shallot: 50 g
- Leek: 50 g
- Garlic: 10 g
- Butter: 30 g
3
Pour with milk and cream, cook until the potatoes are done. Add salt, pepper, and grated nutmeg.
- Milk: 100 ml
- Heavy cream (38%): 50 ml
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: 2 g
4
Blend the mass into a puree, transfer it to a culinary siphon, and fill it with a nitrous oxide canister.
5
Arrange the sliced sausages on plates and fill separate bowls with potato cream from the siphon.