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🍽️ Crispy Potato Rolls with Mushroom Filling

525 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• salt
• nutmeg (freshly grated)
• 225 g whole wheat flour
• 1 egg
• 1 shallot
• 1 clove garlic
• 1 tbsp olive oil
• 500 g chanterelles
• 1 sprig rosemary
• 1 sprig thyme
• 2 sprigs parsley
• pepper from the mill
• 4 tbsp freshly grated parmesan
• 40 g melted butter

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for about 30 minutes until tender.
3. 3. Drain the water and let the potatoes steam dry until they cool down slightly.
4. 4. Peel the cooled potatoes.
5. 5. Press the potatoes through a potato ricer.
6. 6. Spread the potato mixture flat on your work surface.
7. 7. Season the mixture with salt and ground nutmeg.
8. 8. Sprinkle flour over the potato mixture.
9. 9. Add the egg.
10. 10. Knead everything into a smooth and pliable dough.
11. 11. Divide the dough into two equal halves.
12. 12. Place one half between two layers of plastic wrap.
13. 13. Roll out the dough thinly, about 0.7 centimeters thick.
14. 14. Peel the shallot and the garlic.
15. 15. Finely chop the shallot and garlic.
16. 16. Heat 1 tablespoon of oil in a hot pan.
17. 17. Sauté the shallots and garlic until translucent.
18. 18. Clean the chanterelle mushrooms.
19. 19. Chop the mushrooms if necessary.
20. 20. Add the mushrooms to the pan.
21. 21. Fry the mushrooms until the released liquid has evaporated.
22. 22. Wash the herbs.
23. 23. Shake the herbs dry.
24. 24. Finely chop the herbs.
25. 25. Remove the mushroom mixture from the heat.
26. 26. Let the mixture cool down slightly.
27. 27. Stir the chopped herbs into the mushroom mixture.
28. 28. Add the grated Parmesan cheese.
29. 29. Season the filling with salt and pepper.
30. 30. Spread the mushroom mixture onto the potato sheets.
31. 31. Leave a border of 1.5 centimeters free.
32. 32. Roll up the rolls starting from the long side.
33. 33. Cut the rolls into 2 centimeter thick slices.
34. 34. Place the pieces on a baking sheet lined with baking paper.
35. 35. Brush the rolls with melted butter.
36. 36. Preheat the oven to 180 degrees (convection 160 degrees or gas mark 2-3).
37. 37. Bake the rolls for 30 to 40 minutes.

Nutrition per serving

• kcal: 525
• Protein: 19 g · Fett/Fat: 17 g · Carbs: 74 g