I needed to bring a dish to a class party. Savta Jean suggested pachzaniot - with the added bonus that she'll teach me how to make them! as this has always been a favorite of mine, I jumped at the chance. After the afternoon I spent with Savta, I tried making them at home several times... it takes a while to get used to it :-)
They're great either as an appetizer with mushrooms, or as a dessert with whipped cream.
|3-4||eggs (depending on thier size. 3 large eggs or 4 smaller eggs)|
- 1 large Onion, chopped small
- approx. 2 boxes fresh mushrooms (you can use also frozen ones - 1 bag)
- 1-2 Tbs. flour
- 3 Tbs. mushroom soup powder (Knorr has a good creamed mushroom soup powder)
- salt and pepper
- 1/2 cup white wine
- 1-2 cups water (or milk for a milchik meal, or cream for a heart attack!)
- 2 Tbs. oil
In a medium pot on the stove, mix the water and margarine. Bring to a boil, while stirring, until all of the margarine has melted.
Take the pot off of the fire, and immediatly add all of the flour at once. Stir vigorously, until the mixture forms a dough ball and seperates from the sides of the pot.
Transfer the dough to a food processer. As you mix the dough with a blade, add one egg. Once it's mixed well with the dough, add the second, and so on.
Spoon the dough in little balls onto a greased pan approx. 3 cm apart. Bake in medium heat until brown (approx. 20-30 mins).
After the Pachzaniot are ready and cool, cut each one in half. With your fingeres, pick out a bit of the dough left in the middle (do this with a friend :-)). Fill each half with the filling, and arrange on a platter.
Fry onions until transparent. Add mushrooms and fry until they darken.sprinkle the flour and stir. add 1 cup water and mix well to disperse the flour clumps. add wine and soup powder. stirr well, let boil. if too thick add more water, if too thin, boil off some of the liquid. yu are trying for a very thick sauce. add pepper and salt (check if neccesary first - the soup powder is quite salty).
- fill the split pachzaniot at the last minute, so they won't be soggy, or, if you fill ahead of time, warm and crisp-up in the oven.