Potato roll

Potato roll ingredients

Ingredients for making potato roll:

  1. Potato 800 grams
  2. Chicken egg 2 pieces
  3. Egg yolk 1 piece
  4. Salt to taste
  5. Wheat flour 5 tablespoons

For filling:

  1. Minced pork and beef 500 grams
  2. Salt to taste
  3. Ground black pepper to taste
  4. Bay leaf to taste
  5. Tomato medium size 2 pieces
  6. Fresh parsley to taste
  7. Vegetable oil for frying
  8. 1 medium onion
  • Main ingredients: Beef, Pork, Potato, Flour
  • Serving 6 servings


Frying pan, Cooker, Oven, Baking paper, Baking tray, Wooden spatula, Tablespoon, Kitchen table, Deep bowl, Saucepan with lid, Kitchen oven mitts, Batter, Serving dish, Cutting board, Knife, Plate - 3 pieces, Bowl - 2 pieces, Pastry brush, Hand whisk

Cooking potato roll:

Step 1: prepare the parsley.

To begin, rinse the parsley under running water and put it on a cutting board. Using a knife, finely chop the ingredient and immediately after that we transfer it to a clean plate.

Step 2: prepare the onion.

With a knife, peel the onion from the husk and immediately after that we wash the ingredient under running water. We spread the vegetable on a cutting board and finely chop it with the same improvised inventory. Shredded component is transferred to a free plate.

Step 3: prepare the tomatoes.

We wash the tomatoes under running water and put them in a deep bowl. In order to easily peel the vegetable, fill the container with boiling water with the ingredient, so that the water completely covers the tomatoes. We leave tomatoes in this condition for 5-7 minutes. After the allotted time, we drain the water from the bowl and with the help of a knife, easily peel the ingredient. Then we spread the tomatoes on a cutting board and, using the same sharp tools, chop them finely. Shredded component is transferred to a free plate.

Step 4: prepare the filling of the dish.

We put on a large fire a pan with a small amount of vegetable oil. When the oil starts to warm up, make the fire a little less than average and carefully spread the finely chopped onions into the container. From time to time, stirring the ingredient with a wooden spatula so that it does not burn, fry the onion until it becomes soft and acquires a delicate brown tint. After that, put the pork and ground beef in the pan. Attention: minced meat must be soft! And for this, we just get it out of the refrigerator in advance and leave it aside to acquire room temperature. Also add finely chopped tomatoes to the container. Mix everything well with a spatula and continue to fry until most of the minced meat and tomato juices have evaporated. Do not forget from time to time to mix everything with improvised inventory! And at the end, add salt, black pepper and bay leaves to taste. Once again, mix well and fry still 5-10 minutes. After - turn off the burner, clean out our laurel leaves with clean hands, add finely chopped parsley to the filling, mix everything well and set the pan with the filling to the side so that it can cool to room temperature and insist well.

Step 5: prepare the potatoes.

Using a knife, peel the potatoes from the peel and then - well rinse under running water. With the same sharp inventory on a cutting board, grind the ingredient into medium-sized pieces and immediately transfer it to the pan. We fill the container with ordinary cold water so that it completely covers the potato slices. Then we put the pan on medium heat, and after boiling the water, add a small amount of salt and mix everything well with a tablespoon, cover with a lid. Cook potatoes for 20-40 minutes depending on the type of potato and the size of the pieces. After that, turn off the burner and, holding the pan with the lid with kitchen taps, carefully pour the hot water into the sink so that the potato slices remain in the container. Using a pusher, knead the cooked component well until a homogeneous mass without pieces is formed. Then - leave the potato mixture aside so that it cools to room temperature. Important: this must be done so that when we add eggs to this mixture, they will not curl.

Step 6: prepare the dough for the dish.

So, when the potato mass becomes acceptable in temperature, break into it 2 egg ingredients. Mix everything well with a tablespoon until smooth. After that, pour flour into the egg-potato mixture and again mix everything well with the improvised inventory. The test mixture should be quite dense and not stick to your hands. Therefore, if at your discretion, the dough turned out to be quite liquid, then it is worth adding a little more flour to it.

Step 7: prepare the egg yolk.

Break up 1 egg and separate the yolk from the protein. At the same time, we pour the yolk into the bowl, since we need it. Using a hand whisk, beat the ingredient until a homogeneous foamy mass is formed.

Step 8: prepare the potato roll.

We cover the dry kitchen table with baking paper. Pour a small amount of vegetable oil onto the paper and evenly distribute it with a pastry brush over the entire surface of the parchment. This must be done in order to conveniently work with the test when we will form a roll of it. And now we spread the potato dough on paper, evenly leveling it with your hands or a tablespoon over the entire surface not less than 1 centimeter. Then, using the same spoon, put the cooled filling on the dough, evenly distributing it over the entire surface of the test formation. Attention: leave empty space on the edges of the dough on all sides not less than 1.5 centimeters. And then came the most crucial moment! Since potato dough is a rather delicate product, it is necessary to fold it into a roll, lifting the baking paper from one of the edges, and with your hands hold the edge of the dough with the filling. And now we shift the roll, holding it with parchment, on a baking sheet, greased with a small amount of oil. In this case, the dish must be placed in the container with the seam down, so that during baking it is browned, and our roll does not fall apart. Lubricate the potato roll using a pastry brush, whipped yolk and set to bake in a preheated oven to temperature 180 ° C for 30-40 minutes until a golden brown crust forms on the surface of the dish.

Step 9: serve the potato roll.

When the potato roll is baked, take it out of the oven and leave it aside for a few minutes so that it cools down a little. Then, using a sharp knife, cut the roll into pieces and can serve. Such a dish can be served as the main one, without forgetting to place a bowl with sour cream next to it. You can also decorate potato roll with herbs and other ingredients to your taste and color. Good appetite!

Recipe Tips:

- - For the preparation of potato roll, it is best to take a potato that is well cooked during the cooking process and holds its shape well during the frying process. In general, such a potato is good in itself - from it you can cook many wonderful dishes.

- - In order to make the dough more tender, 2 tablespoons of warm milk can be added to the potato mass.

- - In order for you to get a dense test mass, it is best to knead the dough with a mixer or in a blender.