These extraordinary stuffed potato rolls combine the comfort of creamy potatoes with a savory chicken and vegetable filling, creating a dish that’s both impressive and surprisingly easy to make. The golden, crispy exterior gives way to tender potato layers wrapped around a flavorful chicken mixture, making this recipe perfect for family dinners, special occasions, or when you want to transform simple ingredients into something spectacular.
Ingredients
For the Potato Base:
- 2 large potatoes (approximately 500g/1.1 lbs)
- 3 large eggs
- ¼ green bell pepper, finely diced
- ¼ red bell pepper, finely diced
- 1 bunch fresh parsley, chopped
- 2 tablespoons vegetable oil
- 20g (1½ tablespoons) butter
For the Chicken Filling:
- 300g (10.5 oz) chicken fillet, diced
- ½ medium onion, finely chopped
- 1 medium carrot, finely diced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- Salt to taste
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- 1 tablespoon tomato sauce
For Assembly and Finishing:
- 1 egg yolk for brushing
- Fresh parsley for garnish
- 50g (1.75 oz) cheese, grated (optional)
- Baking paper for lining
Step-by-Step Instructions
Preparing the Potato Base
Wash and peel the potatoes, then place them in a large bowl and cover with cold water. Allow them to stand for 10 minutes to remove excess starch. After soaking, rinse the potatoes thoroughly under cold running water until the water runs clear.
Grate the potatoes using the large holes of a box grater or a food processor fitted with a grating disc. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for achieving the right texture.
In a large mixing bowl, beat the eggs and add the squeezed potato shreds. Mix in the diced green and red bell peppers along with the chopped parsley. Season with salt and pepper to taste, then add the vegetable oil and mix everything thoroughly until well combined.
Creating the Potato Sheet
Preheat your oven to 200°C (400°F). Line a large baking tray with baking paper and brush it lightly with oil. Spread the potato mixture evenly across the prepared tray, creating a rectangular sheet approximately 1cm (½ inch) thick.
Dot the surface with small pieces of butter, distributing them evenly across the potato mixture. Bake for 20-25 minutes until the surface is golden brown and the edges are crispy. The potato base should be cooked through but still flexible enough to roll.
Preparing the Chicken Filling
While the potato base is baking, prepare the filling. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 2 minutes until it begins to soften and become translucent.
Add the diced chicken fillet to the pan and cook for 6-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. The pieces should be tender and no longer pink in the center.
Add the diced carrot to the pan and continue cooking for 2 minutes until the carrot begins to soften. Stir in the minced garlic and cook for another minute until fragrant.
Season the mixture with salt, black pepper, and paprika, then add the tomato sauce. Cook for 1 additional minute, stirring to coat all ingredients evenly. Remove from heat and let the filling cool until it’s warm but not hot.
Assembling the Rolls
Once the potato base has cooled to a warm temperature, carefully remove it from the baking tray using the baking paper. Place it on a clean work surface with the baking paper underneath.
Spread the chicken filling evenly across the potato base, leaving a 2cm (¾ inch) border along the edges. Starting from one long side, carefully roll the potato sheet into a log, using the baking paper to help guide the rolling process.
Using a sharp knife, cut the roll into individual portions, each approximately 4-5cm (1½-2 inches) wide. Arrange the rolls seam-side down on a fresh baking tray lined with baking paper.
Final Baking and Finishing
Beat the egg yolk with a tablespoon of water and brush it over the tops and sides of each roll. This will create a beautiful golden glaze during baking. If using cheese, sprinkle it over the tops of the rolls at this stage.
Bake at 200°C (400°F) for an additional 15 minutes until the rolls are golden brown and heated through. The egg wash should create a glossy, appetizing finish.
Remove from the oven and garnish with fresh chopped parsley before serving. Allow the rolls to cool for 5 minutes before serving to let the filling settle.
Nutritional Information and Timing
Prep Time: 30 minutes
Soaking Time: 10 minutes
First Baking: 20-25 minutes
Final Baking: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 6-8 rolls
Per Roll (approximate):
- Calories: 245
- Protein: 18g
- Carbohydrates: 22g
- Fat: 10g
- Fiber: 3g
- Sodium: 380mg
- Vitamin A: 85% DV (from carrots)
- Vitamin C: 45% DV (from peppers)
Recipe Variations and Substitutions
Protein Alternatives
Replace chicken with ground turkey, beef, or pork for different flavor profiles. For vegetarian versions, use a mixture of mushrooms, lentils, or seasoned tofu. Each protein will require slight adjustments in cooking time and seasoning.
Vegetable Modifications
Experiment with different vegetables such as zucchini, mushrooms, or corn kernels. Roasted vegetables like eggplant or bell peppers can add deeper flavors. Always ensure vegetables are cooked and excess moisture is removed before adding to the filling.
Cheese Variations
Try different cheeses like mozzarella for extra stretch, sharp cheddar for boldness, or goat cheese for tanginess. Cream cheese mixed into the filling creates an extra creamy texture.
Seasoning Adjustments
Add Mediterranean herbs like oregano and thyme, or go Mexican with cumin and chili powder. Fresh herbs like dill or cilantro can completely transform the flavor profile.
Potato Alternatives
Sweet potatoes can be substituted for regular potatoes, creating a slightly sweet version that pairs beautifully with the savory filling. Adjust seasoning accordingly as sweet potatoes have their own distinct flavor.
Frequently Asked Questions
Why do I need to soak the grated potatoes? Soaking removes excess starch, which prevents the potato base from becoming too dense or gummy. It also helps the potatoes bind together better during baking and creates a more tender texture.
Can I prepare these rolls in advance? The rolls can be assembled and refrigerated for up to 24 hours before the final baking. Cover them tightly with plastic wrap and add 5 minutes to the final baking time if baking from cold.
What if my potato base breaks when rolling? If small tears occur, gently press them back together. The egg wash will help seal any minor cracks during the final baking. Ensure the potato base isn’t too hot when rolling, as this makes it more fragile.
Can I freeze these potato rolls? Baked rolls can be frozen for up to 3 months. Wrap individually in plastic wrap and store in freezer bags. Reheat from frozen in a 180°C (350°F) oven for 15-20 minutes until heated through.
How do I prevent the filling from leaking out? Ensure the filling is cooled to warm temperature before spreading, don’t overfill, and leave adequate borders. Rolling tightly but gently helps maintain the seal, and placing seam-side down prevents unrolling during baking.
These stuffed potato rolls represent the perfect fusion of comfort food and culinary creativity, transforming everyday ingredients into an impressive dish that’s sure to become a family favorite. The combination of textures and flavors creates a satisfying meal that works equally well as a main course or an elegant side dish.