Ingredients:
For the Potato Dough:
- 3 large potatoes (approximately 900 grams)
- 300 grams of cheddar cheese, grated
- 2 tablespoons of vegetable oil (20 ml)
- 4 grams of salt
For the Meat Filling: - 500 grams of ground beef
- 2 tablespoons of vegetable oil (20 ml)
- 1 large onion, finely chopped
- 3 green peppers, diced
- 3 cloves of garlic, minced
- 2 tablespoons of tomato sauce (25 grams)
- 1 teaspoon of tomato paste (20 grams)
- Seasonings: Paprika, black pepper, cumin, thyme, and salt to taste
- 3-4 sprigs of parsley, finely chopped.
Directions:
- Prepare the Potato Dough:
o Peel and chop the potatoes into chunks. Place them in a large pot and cover with water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes.
o Drain the potatoes and mash them until smooth. Allow them to cool slightly.
o Once cooled, add the grated cheddar cheese, vegetable oil, and salt to the mashed potatoes. Mix well until all ingredients are fully combined. Set aside.- Prepare the Meat Filling:
o In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and diced green peppers, and sauté until softened, about 5 minutes.
o Add the minced garlic to the skillet and cook for another minute until fragrant.
o Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. This should take about 7-10 minutes.
o Stir in the tomato sauce, tomato paste, paprika, black pepper, cumin, thyme, and salt. Cook for an additional 5 minutes, allowing the flavors to meld together.
o Remove the skillet from the heat and stir in the chopped parsley. Allow the mixture to cool slightly.
- Assemble the Potato Roll:
o Preheat your oven to 180°C (350°F).
o On a large piece of parchment paper or a clean work surface, spread the potato dough into a rectangular shape, about 1 cm thick.
o Evenly spread the cooled meat filling over the potato dough,