Potato roll

The number of dishes, based on meat minced meat, can amaze with its diversity. These are different zrazy, meatballs, casseroles, cutlets, placings. However, they often do not get to the festive table for various reasons. To eliminate this omission, I decided to share one of my recipes and cook with you a potato roll worthy of a festive table. In the beginning, I showed this dish to my friends a couple of times for the weekend. Seeing with what appetite they absorbed it, I realized that this culinary masterpiece is quite worthy to take its place in the festive menu. This has been going on ever since. Each time I improve in its preparation. Try to cook it, you do not need to buy overseas products, everything is simple enough, but at the same time it is a hearty and tasty dish.

How to cook potato rolls? For its preparation we need: 8-9 pieces. Potatoes, half a glass of fresh milk, 700 grams of chicken liver, eggs, onions, lean oil, salt, pepper and crushed biscuits. So, first we clean and boil potatoes in water. When it is cooked, it should be hot mashed, as for mashed potatoes. We pour half a cup of hot milk, knead it. Next, add two raw eggs, a little salt, a couple tablespoons of vegetable oil, then mix everything thoroughly. This mashed potatoes will be the shell for the roll. We give him a little to stand.

And we ourselves take for minced meat. In this case, we will prepare it from fresh chicken liver. Take 700 grams of chicken liver, wash it well, put it into a colander and leave it to water. And at this time we should fry the semi-rings to a golden color of 5 medium onions in lean oil. While the onions are fried, we must cut each chicken liver into 2 equal parts. Then we put the liver into an almost ready onion and constantly stir until we finish it. Note! The liver should not be cut, there should not be roasted pink areas, only in this case it is considered absolutely ready. The color of the finished liver is light brown. For about five minutes before the end of the frying, we salted forcemeat, pepper it with black ground pepper, add a pinch of zira ground. As soon as our minced meat from the liver, fried onion and oil cools, we immediately move this mixture in a blender.

In advance to 200 degrees we heat the oven. Then we prepare a baking tray, laying on it a sheet of foil, which must be covered with a brush with lean oil. Then we start spreading the potato roll on the foil sheet. From a third of the mashed potatoes make a rectangle and level it. On top of the potatoes lay the stuffing and again level it. Then in conclusion for the whole of this construction it is necessary to accurately lay all the remaining potatoes. I lubricate my palms with oil, and then I give roulette the shape of an oval loaf. At the end stir the yolk of a raw egg in a bowl, and this yolk by hand should cover the entire surface of our roll (this procedure contributes to the appearance of a golden brown crust), and then sprinkle with crushed breadcrumbs.

Before we put the potato roll in the oven, it must be punctured in several places so that the upper surface does not crack. Good for this fit wooden skewers, since they are thin, like toothpicks. Roll bake for half an hour. When we pull out the potato roll from the oven - it's necessary for some time to leave it alone, that it has cooled down, "caught our breath". After this, using two spatulas, we transfer the roll to a beautiful large plate, and then gently cut it into beautiful slices. Serve with butter. Do not limit yourself to preparing this dish only for the holidays - believe me, there is nothing more delicious for afternoon tea or dinner in nature.

By the way, this recipe can be varied using other fillings. You will also get a delicious potato roll with meat, mushrooms, eggs and greens.