Ingredients
- 3 lb all-purpose potatoes, such as Yukon Gold
- 4 Tbsp vegetable oil (I use avocado oil), divided
- 2 medium onions, sliced
- 1 large egg
- salt and freshly ground black pepper to taste
- 2 sheets frozen puff pastry
Instructions
- Preheat the oven to 375°F. Lightly grease a baking sheet.
- Peel the potatoes, cut them into chunks and boil them for about 15 minutes, or until they are cooked through.
- Drain the potatoes and place them in a large mixing bowl. Add 2 Tbsp vegetable oil and mash the potatoes until they are fluffy.
- While the potatoes are cooking, heat the remaining 2 Tbsp vegetable oil in a sauté pan over medium heat. Add the onions and cook for 12-15 minutes or until lightly browned.
- Add the onions to the potatoes. Add the egg, salt and pepper and stir gently to mix ingredients. Let cool.
- Using one sheet of puff pastry at a time, roll the dough slightly thinner (about 13”x9”). Place half the potato filling down the center of the dough, using up the middle 1/3 of the dough and leaving a 1-inch margin at both of the short ends. Enclose the filling: place one side of the dough over the filling, then place the other side of the dough over the filling, slightly overlapping. Press the short ends to enclose the filling at the top and bottom.
- Place the roll, seam side down, on the prepared baking sheet. Repeat with the remaining ingredients. Refrigerate for about 30 minutes or until the dough feels cool and firm.
- Bake for 30-35 minutes, or until golden brown. Cut with a serrated knife.
Notes
This freezes well for up to 2 months. Bake it first, let it cool, then enclose it in plastic wrap. When it’s time to serve, let it thaw in the fridge and bake it in a preheated 375°F oven for about 12 minutes until heated through.
- Prep Time: 30 minutes + 30 minutes cooling time
- Cook Time: 1 hour
- Category: Side dish
- Method: Baking
- Cuisine: Ashkenazi