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Photo: Isobel Weild
If you’re planning ahead, make the potato filling the day before and refrigerate.
For the dough:
500g strong white bread flour
1 tbsp dried yeast
1 tbsp honey
225ml warm milk (or water)
4 tbsp light olive oil or melted butter
2 large free-range eggs
1 tsp salt
sesame or poppy seeds, to sprinkle
For the potato filling:
4 large potatoes, scrubbed
225g spinach, well washed
2 large onions, finely chopped
1 tbsp olive oil
1 free-range egg, beaten
25g fresh chives or parsley, finely chopped
1⁄2 tsp paprika or a grating of nutmeg
In a small bowl, combine 1 tablespoon flour with the yeast, honey and warm milk and whisk until smooth. Leave to ferment for about 15 minutes until bubbles appear on the surface.
In a separate jug, combine the oil or melted butter with the eggs.
Sift the remaining flour into a large bowl and add the salt.
Pour in the egg mixture, add the yeast mixture and mix to a soft, pliable dough.
Turn the dough out onto a floured work surface and knead for 5 minutes until smooth. Place the dough in an oiled bowl, cover with a clean tea towel or clingfilm and leave to rise in a warm place for about an hour until doubled in size.
Meanwhile, cook the potatoes in a pan of water until tender. Drain, peel off the skins and mash. Set aside.
Wilt the spinach in a large pan over a medium heat. Drain and finely chop.
Preheat the oven to 190°C and line 2 baking sheets with baking parchment.
For the filling, gently fry the onions in the oil until soft but not coloured. Add the potato and spinach and half the egg. Stir in the chives or parsley and season with salt, pepper and paprika or nutmeg. Tip out the dough onto a floured work surface and knead lightly.
Depending on how much time you have available use either method 1 (quick) or method 2 (traditional):
Method 1: roll out the dough to form a large rectangle, 23 x 32cm.
Spread the filling over the top and roll up, Swiss-roll style. Cut into 2.5cm lengths and arrange the circles on your baking sheets with room to rise.
Method 2: roll out the dough thinly and cut into 24 7.5cm circles. Place a teaspoon of filling on each circle, wet the edges and fold over to seal.
Leave on the baking sheets in a warm place to prove for about 30 minutes until puffed up.
Brush with the remaining beaten egg and sprinkle with sesame or poppy seeds. l Bake for 20–30 minutes until golden.
Ruth Joseph is the co-author with Simon Round of Warm Bagels and Apple Strudel, Kyle Books, £25