Ingredients
Filling:
- 1 pound peeled baking potatoes, like russets or waxy potatoes, like Yukon Golds
- 1/4 cup vegetable oil
- 1 large Spanish onion, minced (2 cups)
- 1/2 cup spinach, cooked, drained, and coarsely chopped
Oil Pastry (Ail Teig):
- 3/4 cup vegetable oil
- 3/4 cup water
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 pound smoked salmon, shredded
- 1/4 bunch flat leaf parsley, washed
Directions
Make the filling: Place the potatoes in a pot of water and boil until fork-tender (20 minutes). Drain. Meanwhile, saute the onions in the oil until softened. Mash the potatoes and stir in the onion mixture and spinach.
Make the dough: In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into two balls. Wrap in plastic and let rest, at room temperature for 30 minutes.
Assembly: Roll the dough out into 2 rectangles, 1/8-inch thick (approximately 15 by 10-inches). Lay filling down center in a squared off log. Place the salmon in a layer on top of the filling. Trim dough and roll up. Refrigerate for 20 minutes.
Preheat the oven to 375 degrees F.
Slice into 2-inch pieces. Set, seam side down, on a non-stick cookie sheet or a sheet lined with parchment paper. Bake for 30 minutes, until golden. Garnish platter with flat-leaf parsley
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By ethanolive_5239748
Evanston, IL
on March 21, 2006
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The whole point of Passover is to make recipes without FLOUR! Talk about not checking your facts.
By itsbubbles_1491153
Spring Green, WI
on November 30, 2004
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I made this recipe as part of a "Jewish food night" for my friends. It was pretty well received. However, I would recommend the following:
First of all, the recipe is unclear. It refers to 2 1/2 cups flour in the ingredients list, then says to only add 1 1/2 cups flour to the pastry dough. You should definitely add at least 2 1/2 cups; this will make an oily pastry dough.
Second, it refers to cutting the logs into pieces and then baking them "seam side down". I cut my logs, but couldn't figure out how to bake them seam side down unless they were balanced on edge. After I cut and baked them, I thought the pieces were a little dried out. I would try baking the logs as a whole, and then cutting them. This may have been what Mr. Brachman did on the show that he demonstrated them on; I did not see that episode.
Lastly, I would recommend adding salt and pepper to the spinach/potato/onion mixture. Even though the salmon is salty, it was not enough for my guests.
I would make this recipe again with these modifications.
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