Puréed Potato Delicacy

© 2006-2017 Valéria Schulz
  (1828 Evaluations)
 Duration: 02h 00m
 For 6 persons
 Print version (without photo)

Short description

Delicious puréed potato loaf filled with ground beef.


Ingredients

 Dough
600 g (1.3 lb)big yellow potatoes
1 round tablespoonwheat flour
1 round tablespoonbutter
2 tablespoonsgrated parmesan cheese
2eggs
half a cupmilk
1 scant teaspoonsalt
  
 Filling
300 g (0.5 lb)ground beef
1onion
1green pepper
2garlic cloves
 salt and pepper
  
 Topping
1 can (10 oz)tomato sauce
1 small bottlepreserved green olives
 grated parmesan cheese

Preparation

1

Cook peeled potatoes. Drain water and purée potatoes in a food processor or through a sieve. Add all other dough ingredients and mix well.

2

Grease and dust with flour a rectangular baking pan (25cm x 35 cm / 10 in x 14 in). Pour in mixed dough, spreading it evenly and bring it to a pre-heated oven (200 C/375 F/British Gas Mark 5) for 30 minutes.

3

Filling: Mince onions, green pepper and garlic. Fry on hot vegetable oil adding the ground beef, salt and pepper. Fry well allowing most of the liquid to evaporate.

4

Place the still hot baked dough on a clean cloth hand towel (on a dry, flat surface), spread filling evenly on top of baked dough and starting from one edge, begin to roll it up until it turns in the shape of a cylinder. Now grab the "cylinder" with the help of the towel still underneath it and carefully turn it over onto a large serving plate and remove towel very slowly in order to avoid breakups.

5

Top with hot tomato sauce, sprinkle the parmesan cheese and garnish with olives.

6

Serve with spaghetti and a hearty vegetable salad.

7

Variations: Substitute 500 g (1 lb) of fresh mushrooms and 3 sliced onions for the ground beef. Fry on hot vegetable oil until liquid evaporates and season with salt and pepper. Try also a different filling with your preferred shrimp pâté or simply with 1 kg (2.2 lb) of fried spinach seasoned with salt.


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