Potato rolls

 


Ingredients

2 sheets of puff pastry
220 g. cooked potatoes, mashed
50 g. red pepper, diced
4 tbsp. p. chopped parsley
50 g. grated cheese
Salt and pepper
Paprika powder
Chili flakes
One jalapeno pepper (optional)
A little egg yolk
2 tbsp. p. sunflower oil
1 tbsp. p. sesame seeds, light and dark


How to:

Preheat the oven to 210 degrees.
Place the potatoes, bell pepper, parsley, grated cheese, paprika, salt and pepper, chili flakes and jalapenos (if using) in a bowl and mix well.
Cut the puff pastry sheets lengthwise into long strips.
Place some of the filling on the edge of the puff pastry sheets, fold in the sides and roll up.
Brush the tip with a little water and roll up tightly.
Finally, brush all the rolls with the oil and egg mixture and sprinkle with sesame seeds.
Bake in the preheated oven at 210 degrees, about 15 minutes, until golden.

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