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🍽️ Fagottini di Patate e Menta con Salsa

505 kcal · 30 min · 4 porzioni

Ingredienti

• 300 g patate da lessa
• Sale
• 2 spicchi d'aglio
• 2 cucchiai di menta fresca tritata
• 50 g di Parmigiano Reggiano grattugiato fresco
• 1 uovo
• Pepe (macinato)
• 2 cucchiai di burro
• 300 g di pasta sfoglia Filo (dal banco frigo)
• panna acida 125 g
• 1 cucchiaio di concentrato di pomodoro
• Tabasco

Preparazione

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes with skin in salted water for about 25 minutes until tender.
3. 3. Drain the water and let the potatoes drip dry.
4. 4. Peel the cooled potatoes.
5. 5. Mash the potatoes finely with a potato masher.
6. 6. Peel the garlic.
7. 7. Dice the garlic finely.
8. 8. Mix the potatoes with mint, parmesan, egg, and garlic.
9. 9. Season the filling with salt and pepper.
10. 10. Melt the butter in a pot.
11. 11. Preheat the oven to 200 degrees Celsius fan-forced.
12. 12. Cut the phyllo dough into about 20 pieces of 8 x 10 cm each.
13. 13. Brush the dough pieces with some melted butter.
14. 14. Spread the potato mixture thinly on each dough piece.
15. 15. Leave a 2 cm border free all around.
16. 16. Roll up the dough pieces from the short side.
17. 17. Press the ends tight like a candy wrapper.
18. 18. Place the rolls seam-side down on a baking sheet.
19. 19. Brush the top with the remaining butter.
20. 20. Bake the rolls for about 12 minutes in the preheated oven.
21. 21. Turn the rolls once halfway through the baking time.
22. 22. Bake until they are golden brown.
23. 23. Mix the sour cream with tomato paste, salt, and Tabasco.
24. 24. Taste the dip and adjust seasoning if needed.
25. 25. Serve the dip in small bowls.
26. 26. Serve the pastry rolls hot, lukewarm, or cold.

Valori per porzione

• kcal: 505
• Protein: 18 g · Fett/Fat: 18 g · Carbs: 67 g