Recipe by Sarah Chana
Just made up a batch of these this morning, and the house smells heavenly. This can be done in stages if you are busy: parboil the potatoes and set them aside for a few hours (or more). Brown the onions, and set them aside too. Eventually, put the whole thing together. You can also use different fillings, or toss in some sauteed 'shrooms, cooked kasha, or other seasonings. I have been told that these can be frozen, partly baked, and then baked for additional time after removal from the freezer. I haven't tried that (these don't last long around here), but would love to hear your experiences.
- 6 medium potatoes, parboiled in their skins, peeled, and mashed
- 2 medium onions, minced
- 4 tablespoons oil
- 2 eggs, beaten
- 1 (17 ounce) package puff pastry, defrosted (2 sheets)
Directions See How It's Made
- Put the puff pastry in your refrigerator to defrost for when you are ready to use it.
- Parboil potatoes. Drain, cool, peel, grate or mash. Set aside.
- Saute minced onions in oil over a medium to high flame. Add salt, pepper to taste. Saute until golden brown (or brown if you prefer). Cool and set aside.
- Mix together the potatoes, onions, eggs, and any optional things you want to add, like kasha or 'shrooms or other seasonings.
- Roll out each puff pastry sheet until about 12" long. Slice in half lengthwise.
- For each piece of dough, spread 1/4 of the filling along the long side of the dough, making a long, thin mound of filling. Fold the dough over and roll up jelly-roll fashion. Pinch the ends shut. Repeat with other pieces of dough.
- Place on a baking sheet (I use parchment paper on mine). Bake at 400F for about 20 minutes, or until the top is nice and golden brown.
- Remove from oven. Cool a bit, and then slice each roll into about 8 pieces.
- Sit back and enjoy!