Potatoes Stuffed Rolls are a delicious and hearty baked treat that combines the comforting flavors of mashed potatoes with the soft and pillowy texture of a roll. simple recipe to make these scrumptious rolls at home. Enjoy your delicious Potatoes Stuffed Rolls as a breakfast, for a hearty meal or as a comforting snack on their own. You can be sure that your family and friends will love them.
Potatoes Stuffed Rolls
Potatoes Stuffed Rolls are a popular and versatile snack, enjoyed in many cuisines around the world potatoes themselves are highly nutritious, providing an array of vitamins, minerals and antioxidants one can enjoy this delicious snack without compromising on health.
Ingredients
For the Filling
For the Frying
For the Roll
Instructions
Prepare the Filling
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Mash the boiled potatoes and season with salt and black pepper.
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In a frying pan, heat the olive oil over medium heat.
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Add the chopped onion and fry for 5 minutes.
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Add the red pepper and turmeric; cook for another 10 minutes until softened.
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Mix the sautéed vegetables with the mashed potatoes and chopped parsley.
Assemble the Roll
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Lay the greased filo pastry sheet on a clean surface. Spread the potato mixture evenly on the pastry.
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Top with pizza or mozzarella cheese. Roll the filo pastry tightly.
Bake
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Preheat the oven to 180°C (350°F). Brush the rolled pastry with the egg yolk mixture.
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Bake for 10 minutes or until golden and crispy. Serve warm for a crispy and delicious treat.
Servings: 10 ServingCalories:122kcalCalories from Fat:25kcalTotal Fat:6gSaturated Fat: 2gCholesterol:22mgSodium:242mgPotassium:241mgTotal Carbohydrate:19gDietary Fiber: 2gSugars: 0.88gProtein:7gVitamin A: 31IUVitamin C: 7.17mgCalcium: 44mgIron: 1.31mg
Note
- For the filling, feel free to use any kind of cheese you choose.
- Be careful not to overfill the pastry, as it may break during rolling or baking.
- For a crispier texture, you can brush the filo pastry with melted butter instead of olive oil.
- If you have any leftover filling, it can be used as a side dish or added to salads.
