Potato roll with minced meat

A roll with potatoes and minced chicken is a full breakfast or lunch that will appeal to both adults and children. It is very simple to cook and bake.

Pick your recipe

Ingredients for the potato layer:

• 1 kg of potatoes;

• 2 cloves of garlic;

• 20 g butter;

• 3 allspice;

• salt.

Ingredients for Stuffing:

• 0.5 kg of minced chicken;

• 2 tablespoons of soy sauce;

• onion greens;

• onion.

Additional ingredients:

• 2 rectangular pita breads;

• 1 tablespoon of soy sauce;

• 2 tablespoons of fat sour cream;

• sesame powder.

Cooking:

1. Peel the potatoes, boil until tender, add a little salt, turn into mashed potatoes, season with butter and cool.

2. Wash the onions, peel and cut into medium cubes.

3. Stuffing minced meat in a bowl, knead with a fork. Add chopped onion and soy sauce to it, mix thoroughly. If you wish, you can try the minced meat with salt and add salt if necessary.

4. In a bowl, combine and mix sour cream with soy sauce.

5. One pita bread spread on the table. Spread half of the pita bread with soybean cream using a silicone brush. You need to work with pita bread carefully and quickly, otherwise it will get wet and tear.

6. Apply mashed potato to the oiled portion and smooth it, leaving free edges on all sides of the pita. On top of the mashed potatoes, apply a layer of minced meat and even it out.

7. Quickly roll the roll, starting with the filling.

8. Spread the top of the formed roll with sour cream and soya mass.

9. Wrap the greased potato roll in one more pita bread, put on food paper and a baking sheet, grease again and sprinkle with sesame seeds.

10. Place the contents of the pan in the oven and brown for 10 minutes at a temperature of 200 degrees.

11. After this time, reduce the temperature in the oven to 150 degrees, while continuing to bake the roll for another 20-30 minutes. During this time, the stuffing inside the roll should be prepared. The baking time is indicated approximately, since each oven has its own characteristics that must be taken into account.

12. After half an hour, take the roll out of the oven, grease a little with water, cover with a towel and leave to stand for 5 minutes.

13. The crust on the hot roll will be crispy, and on the cold roll it will be soft. Therefore, you need to cut the hot roll with a knife with cloves, and cold - with an ordinary knife.