PREPARATION

Press the garlic, chop the salami and mix ingredients with fat and salt. Add the boiled and crushed potato, make an elastic dough and leave rise for 30 minutes. Then divide the dough it into 2 parts and roll each part to a thickness of about 0.5 cm. Spread the rolled dough with salami filling on the dough and roll it up. Also the second part.

Cut the rolls diagonally here and place the triangles gently on greased baking sheet, but make sure the pieces do not lie down. Brush with beaten egg and sprinkle with sesame seeds, cumin seeds, poppy seeds or other seeds.

I also always add to the filling 2-3 tsp of red pepper pesto. → If you do not have it, try to add 1-2 tbsp of ketchup. The filling will be more flexible and will better spread on the dough.

Bake the spirals in preheated oven at 180°C till red – about 20 minutes.