I’m a big fan of minimalist recipes – three or four ingredients that work perfectly together and need no embellishment. So hot on the heels of the recent three-ingredient recipes, I have another recipe which will surprise and delight in equal measure.
As some of you may recall, my search for the delicious knows no bounds, and I frequently find myself on blogs and message boards in far flung places. Recently, it was Russia, where I found multiple variations on a theme of Tasty Stuff Wrapped In Bread Dough™. Amongst them was a version of the recipe I have for you today, with a filling of onion, potato and pickled gherkins.
It’s delicious, I promise!!
The potato provides body, the onion savouriness and the pickles both crunch and zing. Using yeast dough instead of pastry keeps it low in fat, although you absolutely can use rich, buttery, puff pastry to add a level of luxury.
I’ve opted for wholemeal flour, but white is also fine, as are any other favourite yeast doughs.
Perfect for packed lunches and picnics, substantial without being heavy, they are also both vegetarian and vegan (depending on your bread recipe). They are also a proportional recipe – another of my favourites – so you can make as much or as little as you like. Perfect for small test batches.
I do hope you’ll give them a try – you might be pleasantly surprised.
risen bread dough
2 parts cooked baked potato (warm)
1 part pickled gherkins (crisp and whole)
1 part chopped onion
- Remove the cooked potato from the skins and mash. You can use a ricer, but don’t go too fine and sieve it, as the filling needs the bulk of the potato to avoid collapsing during baking.
- Weigh the potato, and then portion out half its weight in pickled gherkins and onion. Slice the gherkins in half lengthways and each piece lengthways in half again. Cut into 1cm pieces. Chop the onion into similarly-size pieces as the gherkins.
- Heat a little oil in a pan and add the chopped onions. Sprinkle with a little salt (the pickles are also salty) and black pepper. Cook just until the onions have softened, without letting them take on any colour. Set aside to cool, then mix with the potatoes and pickles. Taste the mixture and adjust the seasoning if necessary.
- Roll out the dough and fill as you would pastry for regular pasties. Be sure to seal the edges tightly and fold/crimp if liked. Trim off any excess dough and transfer to a parchment-lined baking sheet. Poke two vent holes in the top of the pasties with the tip of a sharp knife.
- When the last pasty is ready, set aside to rise for ten minutes and heat the oven to 200°C/180°C Fan. The short rise time will help the baked pasties hold the filling snugly: in the heat of the oven, the outsides of the dough will bake first and harden, leaving the only direction for the dough to expand as inwards, around the filling. A traditional-length rise would mean ending up with gaps between the dough and the filling.
- For a rich, golden colour to your finished pasties, brush the dough ith beaten egg. For a vegan finish, dust with flour, which will help keep the dough from becoming too crusty.
- Bake for 20-30 minutes, depending on the size of the pasties (small/large), until well browned on top and starting to brown underneath.
- Wrap in a clean cloth (if a soft crust is preferred – I do) and allow to cool on a wire rack.