Servings: 4
Cooking time: 1 hour
INGREDIENTS:
potatoes 400 g
mushrooms 300 g
flour 300 g
water 200 ml
vegetable oil 70 g
bulb onions 1 pc.
dill 1 beam
tomato paste 2 tbsp.
Provencal herbs 1 tbsp.
sugar 1 tsp
salt 1 tsp
PREPARATION:
Boil the potatoes until tender and knead until smooth, after draining all the water. Leave to cool until warm.
Fry mushrooms and onions, salt to taste.
Knead the potato dough: add vegetable oil and flour to the potatoes. We knead well.
We line the table with cling film and lay out the potato dough in the form of a rectangle. Put a layer of mushrooms on a layer of dough and wrap a roll.
Cut the roll into pieces and place them vertically in a greased mold.
Preparing the filling: mix sugar, tomato paste, Provencal herbs and water.
Fill potato rolls with cooked tomato sauce.
We send it to the oven at 180 degrees for 25 minutes.
Sprinkle the finished dish with fresh dill.
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