Arame Roll
Pastry Crust
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 cups unbleached white flour
- 1/2 teaspoon salt
- 1/2 cup canola oil
- water
Filling
- 1 tablespoon canola oil
- 1 medium-sized onion, cut in half moons
- 2 cups dry arame
- 2 large carrots, cut matchstick-style
- 1/4 cup sesame tahini
- 1/4 cup water or mirin
Preheat oven to 350°F.
Pastry crust:
Combine flours and salt. Cut in oil with a fork until mixture has a pebble-like consistency. Gradually add water until dough forms into a damp, but smooth ball. Handle the dough as little as possible to avoid a tough crust. Cover dough and refrigerate for 30 minutes.
Arame filling:
Soak arame in water to cover for 10 minutes and then remove arame and discard soaking water. Meanwhile, saute onions in oil for 5-10 minutes. Add soaked arame and cover, allowing onions and arame to cook together for 10 minutes. Then add carrots, cover, and cook an additional 5 minutes or until the carrots are slightly tender. Combine tahini and water or mirin. Add to onion/arame/carrot mixture and stir to coat. Remove from heat until pastry crust is ready.
Transfer arame filling to pastry dough, placing it down the middle, leaving about an inch of dough uncovered on all edges. Fold up edges of dough over the filling, pinching the edges together to enclose the filling. Transfer the filled arame roll to an oiled jelly roll pan, placing the side with the pinched "seam" on the bottom. With a knife, make 1 inch long diagonal slits along the roll about every 2 inches.
Lightly brush the top of the roll with oil and bake in 350 degree oven for approximately 45 minutes until the crust browns and sounds hollow when tapped.
Remove from oven and allow to cool for 15 minutes. Cut along diagonal slits to make individual serving pieces.
