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Purim is by far my favorite Yom Tov. As a young girl, I used to help my grandmother a”h prepare the most amazing Purim seudah, enjoyed by our family and close friends. My grandmother’s passion for cooking was reflected in her food, and I soaked up all the recipes, tricks, and tips, giving me a foundation to build on when I started hosting my own Purim seudos. This recipe is based on a traditional Hungarian recipe served on Purim, called stuffed helzel. I updated it a bit, so we have a taste of tradition with a twist.
1 1-pound (450-gram) package flaky pastry dough (not puff pastry)
2 pounds (910 grams) mixed grind (a mix of ground meat and chicken; if unavailable, use the leanest ground meat you can find to avoid dripping fat)
2 pounds (910 grams) ground white chicken
3 extra-large eggs, divided
2 tablespoons Glicks Ketchup
2 tablespoons Gefen Mayonnaise
1 cup Gefen Bread Crumbs, divided
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
salt, to taste
pepper, to taste
1 6-ounce (170-gram) package beef fry
1 and 1/2 kielbasas (make sure to remove the plastic casing)
1/2 teaspoon paprika
parsley flakes, for garnish (optional)
sesame seeds, forgarnish (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a bowl, combine the mixed grind with one egg, ketchup, 1/2 cup bread crumbs, one teaspoon garlic powder, one teaspoon onion powder, and salt and pepper to taste.
In a second bowl, combine the ground chicken with one egg, mayonnaise, 1/2 cup bread crumbs, one teaspoon garlic powder, one teaspoon onion powder, and salt and pepper to taste.
Sprinkle some flour on a piece of Gefen Parchment Paper. Roll out the pastry dough to measure 16 x 12 inches (40 x 30 centimeters). Spread the mixed grind mixture evenly over the dough. Arrange a single layer of beef fry over the meat layer. Spread the ground chicken mixture evenly over the beef fry.
Cut off the ends of the kielbasas and place them end to end in the middle of the dough, six inches (15 centimeters) from the bottom. Roll the dough just that the seams touch (not jelly roll style). Place the roll on a baking sheet seam side down.
Combine the last egg with paprika, making sure the paprika is completely incorporated, and brush it over the entire roll. Score the dough with your desired design and garnish with sesame seeds and parsley, if desired.
Place the baking sheet on the upper rack of your oven. Bake for one hour and 45 minutes. Lower the oven temperature to 275 degrees Fahrenheit (135 degrees Celsius) and bake for an additional hour.
Food and Prop Styling by Shiri Feldman.<br> Photography by Felicia Perretti.<br> Food Prep and Styling by Chef Suzie Gornish.
How Would You
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This looks delicious and fun for Purim, but having trouble finding “flaky pastry dough.” Everything I find is PUFF pastry, which the recipe says not to use. Can you please give a brand, company or store that carries flaky pastry dough. Thank you.
Michelle Greenwald
I don’t have a specific brand to suggest but you can for sure use this recipe for flaky pastry dough https://www.kosher.com/recipe/easy-flaky-dough-5927/