Potato Roulade Recipe
A vegetarian French recipe with -/2 all purpose flour (maida), salt, sugar. Ready in 1h, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
14 steps- 1
To begin making the potato roulade heat olive oil in a pan over medium heat
extra virgin olive oil - for cooking - 2
Add the chopped garlic and saute for a few seconds
cloves garlic - finely chopped(4)paneer (homemade cottage cheese) - finely chopped(1/4 cup) - 3
Add the boiled potatoes, paneer, pesto, salt and chilli flakes
salt(1/2 teaspoon)potatoes (aloo) - boiled & diced(4)paneer (homemade cottage cheese) - finely chopped(1/4 cup)tablespoons homemade basil pesto(2)red chilli flakes(1 teaspoon)salt - to taste - 4
Stir fry until the potatoes are well coated with the pesto
potatoes (aloo) - boiled & diced(4)tablespoons homemade basil pesto(2) - 5
Turn off the heat
- 6
Pre make the pastry crust according to instructions
- 7
Divide into four small portions
chilled butter - cut into small pea size pieces(1/2 cup) - 8
Roll the pastry dough into a 6 inch diameter circle
chilled butter - cut into small pea size pieces(1/2 cup) - 9
Add the potato filling in the center and fold the roulade into a cylinder and seal the edges
chilled butter - cut into small pea size pieces(1/2 cup) - 10
Make slits in the center to create air pockets for the Potato Roulade to bake
- 11
Brush the crust of the roulade with egg whites and place on a greased baking sheet
egg white - for coating - 12
Preheat the oven to 180 C and bake the Potato Roulade in the oven until golden brown and crisp
- 13
Serve the Potato Roulade along with the powerful sweet scented Koge Jasmine Green Tea
- 14
It makes a perfect tea and snack combination for your tea parties
Rate this recipe
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Potato Roulade Recipe
A vegetarian French recipe with -/2 all purpose flour (maida), salt, sugar. Ready in 1h, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the potato roulade heat olive oil in a pan over medium heat
extra virgin olive oil - for cooking - 2
Add the chopped garlic and saute for a few seconds
cloves garlic - finely chopped(4)paneer (homemade cottage cheese) - finely chopped(1/4 cup) - 3
Add the boiled potatoes, paneer, pesto, salt and chilli flakes
salt(1/2 teaspoon)potatoes (aloo) - boiled & diced(4)paneer (homemade cottage cheese) - finely chopped(1/4 cup)tablespoons homemade basil pesto(2)red chilli flakes(1 teaspoon)salt - to taste - 4
Stir fry until the potatoes are well coated with the pesto
potatoes (aloo) - boiled & diced(4)tablespoons homemade basil pesto(2) - 5
Turn off the heat
- 6
Pre make the pastry crust according to instructions
- 7
Divide into four small portions
chilled butter - cut into small pea size pieces(1/2 cup) - 8
Roll the pastry dough into a 6 inch diameter circle
chilled butter - cut into small pea size pieces(1/2 cup) - 9
Add the potato filling in the center and fold the roulade into a cylinder and seal the edges
chilled butter - cut into small pea size pieces(1/2 cup) - 10
Make slits in the center to create air pockets for the Potato Roulade to bake
- 11
Brush the crust of the roulade with egg whites and place on a greased baking sheet
egg white - for coating - 12
Preheat the oven to 180 C and bake the Potato Roulade in the oven until golden brown and crisp
- 13
Serve the Potato Roulade along with the powerful sweet scented Koge Jasmine Green Tea
- 14
It makes a perfect tea and snack combination for your tea parties
Rate this recipe
