- flour - 500 Grams
- of butter - 125 Grams
- eggs - 2 pieces
- salt - 1 pinch
- bulb - 1 Piece (for filling)
- potatoes - 750 Grams
- grated Swiss cheese - 100 Grams
- sour cream - 2 items. spoons
- vegetable oil - 1 st. a spoon
- salt, pepper - 1 piece (to taste)
- oil - 1 Piece (for deep frying)
Peel potatoes and boil in boiling salted water until cooked. Drain the water. Cut the potatoes into a couple, cover the pan with a lid, then crush it in a mash. Peel onion, chop and fry in warm oil, 6 minutes. Add onion puree along with butter, sour cream, grated cheese, salt and pepper. Mix. Flour with a pinch of salt to sift. Add eggs, butter and knead the dough. Mix for at least 10 minutes. Divide the dough into 2 parts and roll each into a thin layer. Lay on one bed for 1 tsp. fillings at a distance of 2 cm. Cover with the second layer. Cut the dough into squares measuring approximately 4 x 4 cm. Using wet hands, press the edges of the turgoons. Spread the oil in a saucepan. Spread turtones in portions and cook for 6 minutes. every. Fold on paper towels, allow to drain excess oil and can be fed to the table.
Servings: 6