Budget Potato, Onion and White Bean Braid with Oat Crust

Instructions

1. 1

   1. Place the potato in a pot with enough water and a pinch of salt. Cook for 12 to 15 minutes, until very tender. Drain well and mash until you have a fairly dry puree. Let it cool for 5 minutes.

2. 2

   2. Meanwhile, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the onion and cook for 8 minutes, stirring, until golden and soft. Stir in the garlic, half of the sweet paprika, the dried oregano, half of the salt, and the black pepper. Cook 1 minute more.

3. 3

   3. Add the cooked white beans to the skillet and lightly mash them with a fork. Cook for 2 to 3 minutes so they combine with the onion mixture. Remove from the heat and let cool slightly.

4. 4

   4. Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper or lightly grease it with a little of the vegetable oil.

5. 5

   5. In a bowl, mix the warm mashed potato with the wheat flour, 1 tablespoon of the remaining vegetable oil, the rest of the salt, and the water little by little until a soft, workable, non-sticky dough forms. If needed, add an extra tablespoon of flour.

6. 6

   6. Lightly flour a work surface with a little wheat flour and roll the dough into a rectangle about 12 x 9 inches / 30 x 22 cm. Place the onion and bean filling in a central strip running lengthwise across the rectangle.

7. 7

   7. Cut diagonal strips on both sides of the dough and cross them over the filling to form a braid. Brush the surface with the rest of the vegetable oil.

8. 8

   8. Mix the rolled oats with the remaining sweet paprika and sprinkle this mixture over the braid, pressing lightly so it sticks.

9. 9

   9. Bake for 22 to 25 minutes at 200 °C / 400 °F, until the dough is cooked through, firm, and golden at the edges, and the oat crust looks toasted.

10. 10

    10. Let rest for 5 minutes before slicing. Serve hot or warm.