• Prep Time: 25 minutes
  • Cooking Time: 8 minutes
  • Baking Time: 25 minutes
  • Makes 14
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 tsp vegetable oil
  • 1 onion, finely chopped
  • salt and pepper, to taste
  • 1 1/2 cups mashed potatoes, cooled
  • 1 cup Brodie® Self Raising Cake and Pastry Flour
  • 1 cup 0% plain Greek yogurt
  • 2 tbsp egg, beaten with 1 tsp (5 mL) water
  • Garnish:
  • sesame seeds and kosher salt, optional

Serving Size: 14


Serving Size: 14

  • Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  • Heat vegetable oil in medium skillet over high heat. Add onions and cook, stirring frequently until golden, about 8 minutes. Season with salt and pepper. Add to mashed potatoes and mix.
  • Meanwhile, combine flour and yogurt in medium sized bowl. Remove to floured work surface and gently knead until dough forms.
  • Roll dough to 18” x 6” (45 cm x 15 cm) rectangle. Place potato mixture along bottom edge of dough, leaving a 1” border from bottom. Brush all edges with egg wash. Roll up jelly roll style and pinch ends together to seal. Slice into 14 pieces (about 1”/2.5 cm wide).
  • Place on prepared baking sheet. Brush with egg wash and sprinkle with sesame seeds and salt if using. Bake in preheated oven, 20-25 minutes or until golden brown.


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