Zutaten für Potato Pagachi
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Zubereitung von Potato Pagachi
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cool mashed potatoes completely to room temperature.
- Lightly flour a clean work surface. Roll out each biscuit to a 6-inch circle.
- Place 2 heaping tablespoons of cooled mashed potatoes in the center of each biscuit circle.
- Fold the dough over the filling, pinching the edges together to form a half-moon shape. Crimp the edges with a fork to seal.
- Repeat with remaining biscuits and filling to make 8 pagachi.
- Place the pagachi on the prepared baking sheet.
- Prick each pagachi a few times with a fork.
- Brush the pagachi lightly with the beaten egg white.
- Bake for 20 minutes, or until golden brown and cooked through.
- Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling occasionally, until the butter turns a light brown color (be careful not to burn it).
- Remove the pagachi from the oven and immediately brush with the browned butter.
- Serve warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
10g
Fat
60g
Carbs
16g
