There’s probably no bad way to prepare potatoes, but we might’ve found the best way in this traditional Ashkenazi Jewish snack food … Little pockets of comfort, with a flaky, golden crust and a creamy potato filling that’ll hit all your carb-loving spots.
You will need
Serves 4
For the dough
- 350g flour
- 2 teaspoons salt
- 2 teaspoons baking powder
- 140ml oat milk
- 2 teaspoons white vinegar
- 1/2 cup vegetable oil
- 1/2 cup warm water
For the filling:
- 500g Dutch cream potatoes, chopped and boiled until soft
- 2 brown onions, sliced
- 50g sauerkraut
- Salt and lots of pepper
- 60g plant-based butter, melted
Recipe: Simon Toohey
Directions
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Step 1
Mix the dry ingredients together for the dough, then add the wet. Knead for 10 minutes, then cover and let rest for 30 minutes to 2 hours.
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Step 2
Place the cooked, drained potatoes in a bowl.
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Step 3
In a pan over medium heat, add the melted butter, onions and salt and pepper, and fry for about 10 minutes until sweet and translucent.
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Step 4
Add the onion mixture to the potatoes along with the sauerkraut and mix together. Allow to cool.
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Step 5
Preheat the oven to 180°C.
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Step 6
Lightly flour the bench and roll dough into a rectangle stretching as far as the mixture can go.
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Step 7
Place the potato mixture in a row at the bottom of the dough, and then roll to create a sausage roll shape. With your hand, cut the sausage roll mixture until it hits the table, and make a sawing motion to separate it from the rest of the dough. Pinch each end off and tuck it in.
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Step 8
Place on a baking tray layered with baking paper and cook for 40 minutes until golden.
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Recipe: Simon Toohey
