Hungarian Potato Pie Recipes

HUNGARIAN POTATOES

Steps:

• Pour melted butter in a casserole.
• In a medium bowl, combine eggs, sour cream, salt and pepper and mix well.
• Layer in casserole half of the potatoes, green onions, sour cream mixture and bread crumbs.
• Repeat a second layer of each.
• Sprinkle with paprika.
• Bake in 350 F for 30 minutes.

RAKOTT KRUMPLI RECIPE HUNGARIAN LAYERED POTATOES

Steps:

• Bring a pan of well-salted water to the boil.
• Add in the potatoes and the eggs.
• Boil the eggs for 10 minutes before removing.
• Remove the potatoes after 30 minutes.
• Allow both to cool for 10 minutes and then peel both.
• Mix the egg yolk with the sour cream.
• Cut the sausage, boiled eggs and potatoes into 3-4mm thick slices.
• Grease an 18cm X 12cm gratin dish with butter.
• Layer up the dish starting with potatoes, then sausage, then egg and then a third of the sour cream.
• Season this layer with salt and pepper and add another identical layer.
• Finish with a layer of potatoes and then add the remaining sour cream.
• Place in an oven and cook for an hour at 200°C or 400°F.

HUNGARIAN-STYLE SHEPHERD'S PIE

Steps:

• Char the bell pepper over an open burner flame or under the broiler with the oven door slightly cracked for the steam to escape until black, turning frequently. Place the charred pepper in a bowl until cool enough to handle, then peel the pepper, chop, and reserve.
• Meanwhile, pat the meat dry and season liberally with salt and pepper, dredge in flour. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat, add the meat and brown on both sides. Remove the browned meat to a plate and add the remaining olive oil, 2 turns of the pan. Add the onions, carrots, garlic, paprika, caraway, marjoram and cook to soften 5 to 6 minutes. Add in the tomato paste and stir 1 minute. Stir in the beef stock and Worcestershire and bring to a boil, reduce the heat to a simmer and slide the meat and peppers into the pot. Cook 30 minutes, until beef is just tender.
• Meanwhile, boil the potatoes and parsnips until tender, about 20 minutes. Drain and return to the hot pot and mash with salt, pepper, butter, sour cream, egg, and herb of choice.
• Place the goulash into a casserole dish and top with potatoes. Cool the dish completely and store for make-ahead meal.
• Preheat the oven to 375 degrees F.
• Reheat and bake until heated through and potatoes are brown on top, 45 to 60 minutes. If you do not make this dish as a make ahead meal then brown potatoes under hot broiler on the middle rack of the oven 5 to 7 minutes until golden at edges.