Potato roll with chicken and mushrooms

Potato roll with chicken and mushrooms

Ingredients:

200 g of chicken fillet;
250-300 g of fresh mushrooms, I have champignons;

2 medium bulbs;
1 is not a big carrot
2 cups of flour;
green parsley, dill;
7-8 medium potatoes;
three eggs (two — in dough, one — for lubrication);
a little vegetable oil, salt to taste;
a spoon of butter;

seeds of cumin, sesame.

Preparation:

Chicken fillet and put it in salted water.
My potato, peeled, cut into medium pieces. Fill with water, salt and cook.

While the potatoes with chicken will be prepared, we will fill the stuffing for the roll. Onions are cleaned, finely chopped, carrots three for a large grater, champignons washed and we decide not a little cubes. Let the carrot, mushrooms fry in vegetable oil until cooked. Meanwhile the chicken meat is ready. Let’s cut the chicken fillets into small cubes and add to the onions , carrots and champignons, mix all this and add greens to taste, salt, black pepper.

The nut is ready.
Now let’s do the test. We drain the water from the cooked potatoes, potatoes tolchom.Belki 2 eggs are separated from the yolks and whisk them a bit with a mixer or whisk.

In potatoes add a piece of butter and yolks and grind into the total mass.
Proteins add to the potatoes and mix well. At the table we sift the flour and spread on it the mashed potatoes. Mix the dough so that it does not stick to your hands, but it was soft.

Silicone mat or a piece of parchment is sprinkled with flour and rolled our dough into a layer about 5 mm thick.

We spread the stuffing a little back from the edge. Now we take the edge of the rug (or paper), raise it and gradually wrap our roll. The edges are tampered with.

We lay the roll on a baking sheet covered with a silicone rug (or foil or parchment, oiled). The remaining egg whisk and lubricate the roll. Top with a pinch of caraway seeds or sesame, if desired, but this is for an amateur.

We put the roll in the oven, preheated to 180 degrees for 30-40 minutes, until it gets blanched.

We serve on the table, cutting into slices.

Bon Appetit!

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