Today we will give you a very easy pastry recipe, Potato Roll Pie is an ideal recipe for your guests who come to you at the same time. Or you craved pastry, you are on a lazy day and you want to prepare something without much effort, here is the recipe you are looking for. We say that you should definitely try this recipe that will impress you with its visuality that you will make in a very short time. Materials that may be at our disposal, and without further ado, let’s move on to the ingredient list of the Potato Roll Pie Recipe and the Potato Roll Pie Recipe, bon appetit, sugar and honey, sir.
Potato Roll Pastry Ingredients List
3 fresh phyllo
3-4 (boiled) potatoes
2 tablespoon of tomato paste
1 tablespoon of hot pepper paste
A little, cumin
a little, paprika
Parsley (1 bunch)
Ingredient list for the sauce
220 grams (1 cup) olive oil
250 grams (1 glass) of milk
Potato Roll Pastry Recipe
First of all, let’s boil the potatoes, peel the boiled potatoes and mash them. Let’s take vegetable oil in a saucepan, add the chopped onions and fry the onions until they turn pink. Let’s add spices and tomato paste on it, let’s mix it a couple of times, let’s add mashed potatoes when the smell of tomato paste comes out, let’s continue to fry until we are sure that all the potatoes are mixed with the tomato paste. Let’s take the inner mortar from the stove, add the finely chopped parsley on it, take only the leaves of the parsley while removing the parsley. Put the stems of parsley you have separated into the closet for later use, then you can make very nice omelettes with these stems. Let’s prepare the sauce, mix the egg, olive oil and milk in a deep bowl, let’s set the sauce aside.
Let’s lay one of the pastry sheets on a clean place, spread the sauce we prepared on it and spread the other 3/1 of the dough on the mortar and put the other dough on the mortar properly. let’s cover Let’s put the sauce on it and spread half of the potato mortar on the phyllo dough. Let’s lay the last phyllo on the mortar and apply the sauce, spread the remaining potato mortar on the last phyllo. Let’s make this three-layer dough into a tight roll, cut this roll by 2 cm (2 fingers), dip it in the remaining sauce and arrange it on the baking tray. Let it cook for 40 minutes at a preheated 180 degree heat.