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Potato Rolls with Minced Meat Filling

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In a large skillet, heat some oil over medium heat. Add the chopped onion, garlic, and diced yellow pepper. Sauté for 3–4 minutes, or until softened.

Add the minced meat to the skillet and cook, stirring occasionally, until browned and cooked through. Stir in the tomato paste, dried thyme, paprika, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.

Remove the skillet from heat and stir in the shredded mozzarella. Set aside to cool slightly.

Make the Potato Dough:

Boil the potatoes until soft, then peel and mash them in a large bowl.

Add the grated Parmesan cheese and shredded mozzarella to the mashed potatoes. Season with salt and pepper to taste, and mix until well combined.

Assemble the Rolls:

Preheat the oven to 375°F (190°C).

Take a small portion of the potato dough and flatten it into a round disk in the palm of your hand. Place a spoonful of the minced meat filling in the center of the disk.

Gently fold the edges of the dough over the filling, shaping it into a roll or ball. Make sure the filling is completely enclosed in the dough.

Place the rolls on a baking sheet lined with parchment paper. Repeat the process with the remaining dough and filling.

Bake the Rolls:

Bake the rolls in the preheated oven for about 20–25 minutes, or until golden brown and crispy on the outside.

Garnish with fresh parsley and serve warm.

Serving and Storage Tips:

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