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Each component of this recipe is seasoned to perfection, creating a dish that’s elegant in its presentation and full of exquisite flavor in every bite. Many thanks to Leah Plotzker for the inspiration.
1 32-ounce (910-gram) package malawach
6 chicken cutlets
garlic powder, to taste
salt, to taste
pepper, to taste
1 egg, for brushing
1 onion, diced
1 tablespoon avocado oil
1–2 cloves garlic, minced, or 1–2 cubes Gefen Frozen Garlic
1 full cup chopped mushrooms
1 packed cup Beleaves Frozen Spinach, thawed and well drained
full 1/4 cup mashed potatoes
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/4 teaspoon nutmeg
salt, to taste
pepper, to taste
2 tablespoons fresh parsley, finely chopped
1 onion, diced
1/2 cup chopped mushrooms (see note)
1 tablespoon avocado oil
1 clove garlic, minced, or 1 cube Gefen Frozen Garlic
1 tablespoon flour
3/4 cup nondairy milk (I use Gefen Oat Milk for its creamy texture)
1 tablespoon pareve cream cheese or tahini
1 tablespoon white wine, such as Tuscanini White Cooking Wine
salt, to taste
pepper, to taste
pinch nutmeg
Sauté the onion in oil until golden. Add the garlic and mushrooms and continue to sauté until the moisture evaporates. Add the spinach, mashed potatoes, mustard, paprika, nutmeg, salt, and pepper and mix.
Remove from heat and cool. Add parsley and mix. Transfer to a bowl.
Sauté the onion and mushrooms in oil in the same frying pan for a few minutes, until soft. Add the garlic and sauté for an additional 30 seconds. Sprinkle with flour and sauté, stirring to coat, for one minute.
Add nondairy milk slowly while mixing, and simmer until creamy. Add the pareve cream cheese or tahini, wine, and seasonings and simmer for two more minutes. Remove from heat.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Lay a piece of partially defrosted malawach on the counter. Smear a small amount of stuffing on it. Lay a chicken cutlet in the center. Season with garlic powder, salt, and pepper.
Smear a thin layer of cream sauce on the chicken, then add a spoonful of stuffing on top, spreading it out. Roll it up blintz-style and place it seam-side down on the prepared baking sheet. Brush with egg. Repeat with remaining malawach and chicken cutlets.
Bake for 25 minutes, or until golden. If they brown too quickly, tent with a piece of parchment paper.
Serve with remaining cream sauce. These chicken wellingtons can be frozen. Freeze sauce separately.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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