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.
Who doesn’t love soup? Especially during the colder months. Sure, some of them, thick and hearty after hours of gentle simmering, can be a meal in a bowl.
But not all of them need take such extended preparation. Leek and potato soup is wonderfully comforting on a cold day, and only takes about 30 minutes to make from scratch, using simple ingredients that take little time to prepare. This one recipe can also be served in a variety of ways depending on whether you want a quick warming mug for lunch, or serve a striking and surprisingly economical special occasion starter.
Texture: Use of floury potatoes means this soup will puree to a wonderfully smooth and velvety texture. Nevertheless, I do like to have a little texture for visual as well as gustatory variety, so I hold back some of the cooked, cubed potato to add as a garnish.
Flavour: The soup is only simmered for a brief 20 minutes and this mellows the flavour of the leek. To lift the flavour, I like to briefly cook a little chopped leek in some butter and then either stir into the whole just before serving, or just spoon over the top of the cubed potatoes.
Visual Appeal: The photographs don’t really reflect it, but this soup is a beautifully pale green colour. It really makes the buttered leeks (if you’re using them) pop. If you aren’t inclined to ‘faff’ buttering some leeks, you could always snip a few dark green chives into the bowls to serve.
Garnish: Grated cheese and/or bacon bits are especially fine.
My daughter recently declared this her favourite soup, even ahead of tomato soup. She likes it best with a melty cheese toastie cut into fingers to dip in. This is her helpfully holding a spoonful of delicious soup garnished with potato cubes and buttered leeks. Unfortunately, what she’s not so keen on is any of the things I thought added so much to the presentation, i.e. the aforementioned buttered leeks and potato cubes. So after this picture was taken, I just put everything back into the blender and whizzed it smooth and she was happy. The buttered leeks still add their pop of flavour, just with none of that pesky texture.
Leek and Potato Soup
2 tbs butter
1 large leek or 2 medium
450g potatoes – floury type (Maris Piper or similar)
4 level tsp vegetable bouillon powder
salt and ground white pepper to taste
2tbs butter for buttered leeks, if using
- Peel and dice potatoes into cubes – about 1.5cm.
- Remove the outer leaves of the leek and shred finely using a mandolin or with a sharp knife. If you’re going to butter some of the leeeks, set aside 4-5 spoonfuls.
- Melt the first lot of butter in saucepan and add the potato cubes and leek.
- Stir over medium heat until the until leeks soften.
- Add the milk, water and bouillon.
- Cover and simmer gently until the potatoes are cooked (20 mins-ish).
- While the soup is cooking, melt the remaining butter in a pan and cook the remaining leeks.
- When the potatoes are cooked, remove about a cupful and keep warm. Puree the remainder, either using a stick blender or liquidiser.
- Return to the pan and taste. Season using ground white pepper and salt.
- Heat well before serving, but don’t let it boil.
- NB You may need to thin the pureed soup if the potatoes are especially starchy. It should have the consistency of double cream/custard.
- Add the potato cubes and buttered leeks to serve.