Kartoffel-Wähe mit Curry-Hack

Instructions

1. 1

   Wash the potatoes and boil them in salted water for about 20-25 minutes until done.

2. 2

   Stir the yeast into 100 ml lukewarm water and leave in a warm place for 5 minutes.

3. 3

   Drain and peel the potatoes and press them through a potato ricer while hot. Knead with the yeast water, flour, ½ tsp salt and ¼ tsp nutmeg into a smooth dough. Cover and leave in a warm place for 45 minutes.

4. 4

   Preheat the electric oven to 200 °C.

5. 5

   Peel and finely dice the onion (and garlic, if using). Wash the leek and cut it into thin rings. Sweat the onion in butter, add the leek and sweat it too. Season with curry, salt and pepper.

6. 6

   Fry the mince in clarified butter or oil, stirring, until it is no longer raw. Season with curry, salt and pepper and mix with the vegetables.

7. 7

   Whisk the eggs, add the cream and season with paprika, curry, salt and pepper. Stir well.

8. 8

   Grease a springform tin. Roll the yeast dough out on a floured surface about ½ cm thick into a circle a little larger than the tin. Press it into the tin and let the dough hang over the rim.

9. 9

   Add the meat and vegetable filling and smooth it. Pour the egg-cream over it. Roll the overhanging dough inwards and press lightly (it should form a small rim).

10. 10

    Bake on the middle rack for about 30 minutes. If the top gets too dark, cover it with aluminium foil.

Notes