Red amaranth appetizer roll

Name: Red amaranth appetizer roll
Ingredients: 700 g fresh red amaranth leaves; 4 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 3 tablespoons semolina; 50 g cold butter; 1 egg; 12.5 g fresh yeast; 1 teaspoon salt; 5 g sugar; 4 tablespoons poppy seeds; 150 ml warm water; 350 g plain flour; 3 tablespoons oil; 1 teaspoon oil; 1 egg; 1 teaspoon coarse salt; 2 tablespoons poppy seeds

Appetizers - Red amaranth appetizer roll by Luana I. - Recipia

Red amaranth appetizer roll has a green filling bound with semolina and poppy seed dough, and the leaves release water in the pan. After baking, the dough turns golden on the outside, and the slices hold the filling in a thick layer, making it just right to serve cold as an appetizer. I prefer to slice it thinly, just enough to show off the filling. Prep: 30 minutes. Cook: 45 minutes. Rest: 2 hours. Total time: 3 hours and 15 minutes. Servings: 8. About 375 kcal and 9 g protein per serving.

Ingredients

For the filling

700 g fresh red amaranth leaves
4 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons semolina

For the dough

50 g cold butter
1 egg
12.5 g fresh yeast
1 teaspoon salt
5 g sugar
4 tablespoons poppy seeds
150 ml warm water
350 g plain flour
3 tablespoons oil

For the pan and topping

1 teaspoon oil
1 egg
1 teaspoon coarse salt
2 tablespoons poppy seeds

Preparation

1. Remove the stems from the amaranth, wash the leaves in several changes of water and chop them a little. In a pan, sauté them in 4 tablespoons of oil with 1 teaspoon of salt and 1/2 teaspoon of ground pepper for about 10 minutes, until the water released by the leaves evaporates. 2. Sprinkle the semolina over the hot amaranth and stir. Turn off the heat, cover the pan and leave the filling to cool. 3. Mix the cold butter with the egg, yeast, 1 teaspoon of salt, sugar and 4 tablespoons of poppy seeds. Pour in the warm water, then work in the flour. When the dough becomes elastic, add 3 tablespoons of oil and knead until it stops sticking to your hands. 4. Cover the dough and leave it to rise for about 2 hours, until it doubles in size. 5. Heat the oven to 170°C. Roll out the dough on a work surface dusted with a little flour, spread the filling over the whole surface and roll it up tightly. Place the roll in a pan greased with 1 teaspoon of oil. 6. Separate the egg white from the yolk. Brush the roll with the yolk and bake for 20 minutes. 7. Take the pan out, brush the roll with the egg white, then sprinkle with 1 teaspoon of coarse salt and 2 tablespoons of poppy seeds. Return it to the oven for about 15 minutes, until golden. 8. Leave the roll to cool completely before slicing.

Notes

Red amaranth is sometimes sold with large, tough leaves; choose leaves without yellow spots, since the thicker ones take longer to soften. If there is still liquid in the pan after sautéing, leave the amaranth on the heat a little longer before adding the semolina. The filling should sit on a spoon, not run off it. The semolina swells as the mixture cools, and the filling is easier to spread once it is no longer steaming. My dough took about two hours to rise because something urgent came up; in another kitchen it may double faster or more slowly. The slices look a bit like rolled pie, but the yeasted dough with poppy seeds makes them more bread-like. I serve them with a tomato salad dressed with vinegar. You can replace the amaranth with 700 g of spinach, but the filling will be softer. The roll contains gluten, eggs and dairy; I left it to cool from evening until morning, and the slices keep in the fridge for up to 3 days. For a meal with more people, I double all the quantities and bake two rolls, not one thicker one.