Ingredients: |
Ingredients: Palacsinta:
1 egg
1 t. sugar
3/4 c. all-purpose flour
1 1/4 c. whole milk
2/3 c. mineral water
pinch of salt
vegetable or sunflower oil for frying
Crepe pan
Filling:
1 lb. cooked chicken from making Housh Leves, diced small
OR to cook:
1/4 c. olive oil
1 large onion, finely diced
1 lb. chicken pieces
10 1/2 oz. can diced tomatoes
1 c. water
4 t. paprika
1/4 t. caraway seeds
2 T. freshly chopped parsley
1/2 c. sour cream
Sauce:
Drained liquid from meat
1/4 c. flour
2/3 c. sour cream (more or less to your taste)
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Directions: |
Directions:For chicken filling:
1 - In a large pan, drizzle olive oil over medium heat. Add onions and cook, stirring occasionally, until softened and translucent. If using ground chicken, add and stir to break up into small pieces. Cook, continuing to break up until browned. If using cooked chicken, add and stir to combine. Add diced tomatoes, water, paprika, caraway seeds and parsley. Cook, stirring until sauce thickens. Turn off heat and stir in 1/2 c. sour cream.
2 - Remove mixture from heat. Place in fine mesh colander over a bowl and let all juices drain into bowl.
For Palacsinta:
1 - In medium to large bowl, whisk together egg, sugar and salt.
2 - Continually whisk in 3/4 of the flour and 3/4 of the milk so as to not get lumps. Continue whisking in the remainder of the flour and milk. The ideal batter should be fairly thin.
3 - Slowly add and stir in the mineral water. Let mixture rest about 15 minutes.
4 - Set crepe pan over medium heat. When hot, lightly brush crepe pan with oil.
5 - Pour some of the batter into the pan to create a thin layer and quickly tilt the pan to evenly coat the pan surface. (Always stir the batter before adding to pan as some of the flour may settle).
6 - Cook the underside of the palacsinta about 1 minute until underside is golden and the top seems "dry". Carefully flip to cook the other side to golden. Remove from heat to a plate and repeat until batter is gone. Makes about 10 palacsintas.
For the Sauce:
1 - Mix sour cream and flour together. Add about 1/2 c. drained juices to sour cream mixture and whisk together to a smooth thin paste.
2 - In a higher rimmed skillet, heat the drained juices over a medium heat. Slowly whisk in the sour cream mixture as to avoid lumps. Continue stirring with whisk until mixture thickens and lightly boils. The sauce should be a consistency of a light to medium gravy.
To assemble:
1 - Lightly grease a 9 x 13 pan with oil. (Or individual pans).
2 - Preheat oven to 350º.
3 - Place one palacsinta on a plate. Add about 1/4 - 1/3 c. chicken mixture on the lower right quadrant of the circle. Fold the palacsinta over the filling from the left side. Add another 1/4 - 1/3 c. chicken mixture on the lower half of the half circle. Fold the top of the circle down over the chicken mixture. Carefully place the "package" into the prepared pan. Repeat for remaining palacsintas.
4 - Pour sauce over the assembled packages.
5 - Bake in preheated oven for 20 minutes until hot and bubbly.
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This recipe for Hortobagyi Palacisinta is from