-
1
Heat potatoes and butter in a saucepan, stirring constantly until butter is melted.
-
2
Slowly add the flour, mixing to make a smooth, stiff dough.
-
3
*The amount of flour depends on a couple of things, like how much moisture is in your potatoes. Adding it slowly allows you to adjust the quantity as you get the dough to a stretchy consistency.
-
4
Let dough rest 30 minutes.
-
5
Steam shredded kale to tender, about 10 min. set aside.
-
6
Saute ground pork with a little olive oil, until cooked through, about 15-20 min. Set aside.
-
7
Saute mushrooms in 1 tbsp butter until cooked and golden brown and the liquid has evaporated, about 10-15 min.
-
8
Saute onion, shallots, garlic, celery, carrots, red pepper in 1 tbsp butter until tender, about 7-10 min.
-
9
Remove from heat and mix in cooked pork, mushrooms and fresh herbs. Once well blended add kale, feta and parmesan, salt and pepper.
-
10
On a lightly floured surface, roll dough to 1/2 inch thickness (about 9x12 rectangle shape), adding flour if needed to keep the dough smooth (not sticky)
-
11
Transfer to a piece of parchment cut for a 12x18 inch cookie sheet.
-
12
Continue rolling to 1/4 inch thickness, about 12x18.
-
13
Leaving a 4 inch strip down the middle, slice 12-14 1 inch strips down each side of the dough for braiding. (careful to not cut the parchment paper)
-
14
Carefully transfer dough, with parchment paper, to 12x18 inch cookie sheet.
-
15
Spread stuffing evenly down the middle of the dough in a mound.
-
16
Starting at one end, take strips and criss cross/braid down and over the stuffing. Gently tug each strip to stretch it as you overlap.
-
17
When you get to the end if you have a bit of extra dough you can trim it off.
-
18
Brush with beaten egg and sprinkle with kosher salt.
-
19
Bake in a 375u00b0F preheated oven for 30-40 min or until golden brown
