330 g flour 1 tsp salt ¼ c schmaltz / duck fat ¼ c vegetable oil ½ c water 1 tsp lemon juice 1 egg Mix in food processor, let chill in fridge. Roll out very thin. Bake @ 375 °F for ~45 min. (depending on size/filling).
2½ lbs. russet potatoes 1 tsp salt ¼ c smetana ½ tsp brown sugar ½ c chopped scallions or sauteed onions Twist of black pepper 1 tsp salt Boil potatoes in salted water. Add smetana and brown sugar, mash. Add scallions or onions, black pepper, and salt.
Bonus: tvorog snails SOME_AMOUNT (2 lbs.?) tvorog, well drained 4 tbsp smetana SOME_AMOUNT (¼ c?) sugar ¼ tsp salt 1 tsp vanilla 1 tbsp cornstarch 1 c raisins (soaked in liqueur) (optional) 1 stick butter, melted Sugar for sprinkling Roll out dough, lay out filling on an edge; on bare dough surface, brush with melted butter and sprinkle with sugar. Roll up, coil up, brush with more butter, sprinkle with more sugar. Bake for 50 min. @ 375 °F.
Bonus snail filling: 750 g coarsely grated butternut squash 50 g sugar ¾ c raisins (soaked in liqueur) (optional) ¼ t salt zest of 2 oranges (This makes 2 snails, i.e. half the dough) Bake for 55 min. @ 375 °F.
