These elegant pies incorporate two of the symbolic foods traditionally eaten on Rosh HaShanah: beets and leeks.
- 10½ oz (300 grams) fl aky dough -
- 2 bunches beet leaves or spinach -
- 3 Tbsp olive oil -
- 1 small onion, diced -
- 1 leek, thinly sliced -
- 3 eggs -
- 2 Tbsp mayonnaise -
- salt and black pepper (to taste) -
- 1 tsp onion soup mix -
- ¹⁄3 cup fl our -
- 1 egg for egg wash -
1. Blanch the beet leaves in hot water for 5 minutes. Drain well and remove the leaves from the stalk. Set aside.
2. Slightly roll out the fl aky dough and cut it into 3-inch (8-cm) squares. Roll out the fl aky dough over a plastic lattice cutter to achieve the lattice depicted in the photo (if you don’t have this handy gadget, slice the dough into thin strips, which you can weave to achieve the lattice effect).
3. Line 8-10 oiled, small, round pans with the dough, covering the bottom and sides. Allow enough extra so you will be able to seal the pies after fi lling. Place one or two leaves on top of the crust (on the bottom of the pan).
4. To prepare the filling, finely chop up the remaining leaves and stalks. In a frying pan, heat the olive oil and saute the onion and leek until light brown. Add the leaves and cook until the vegetables are completely soft (if necessary, add a bit of water so they won’t get scorched). Remove from the fi re, allow to cool, and combine with the eggs, mayonnaise, seasonings, and fl our. Spoon into the prepared pans. Fold over all edges of the dough to close.
5. Bake in a preheated oven at 400°F (200°C) for 20 minutes, or until the pies are fi rm.
6. Remove the pies from the pans, invert, and place on a lined baking sheet. You should now have the neat lattice work crust on top. Brush the tops with beaten egg. Return the pies to the oven and bake an additional 7 minutes, until the dough looks golden brown and ready.
This recipe was featured in Mishpacha Magazine, Issue 109