Potato Roulade Recipe
Potato Roulade is a delicious and savory appetizer that is sure to impress at any gathering. Originating from European cuisine, this dish consists of a flaky pie crust wrapped around a flavorful filling of boiled potatoes, homemade cottage cheese (paneer), and a fragrant basil pesto. The potato mixture is spiced with a touch of red chili flakes for a mild kick, while the crisp, golden-brown crust adds a delightful texture. This vegetarian treat is perfect for a snack, especially when served with a hot cup of tea, like the aromatic Koge Jasmine Green Tea.
Ingredients
| Ingredient | Quantity |
|---|---|
| For Pie Crust | |
| All Purpose Flour (Maida) | 1 ½ cups |
| Salt | ½ teaspoon |
| Sugar | 1 tablespoon |
| Butter (Unsalted) | ½ cup (cut into small pea-sized pieces) |
| Chilled Water | 3-4 tablespoons |
| For The Roulade Filling | |
| Potatoes (Aloo) | 4, boiled and diced |
| Garlic | 4 cloves, finely chopped |
| Paneer (Homemade Cottage Cheese) | ¼ cup, finely chopped |
| Homemade Basil Pesto | 2 tablespoons |
| Red Chilli Flakes | 1 teaspoon |
| Salt | To taste |
| Extra Virgin Olive Oil | For cooking |
| Egg White | For coating |
Preparation Time
30 minutes
Cooking Time
30 minutes
Instructions
-
Prepare the Filling:
Begin by heating the extra virgin olive oil in a pan over medium heat. Once heated, add the finely chopped garlic and sauté it for a few seconds until it becomes fragrant. -
Cook the Potato Mixture:
Add the boiled and diced potatoes to the pan, stirring gently to combine them with the garlic. Then, add the finely chopped homemade paneer (cottage cheese), homemade basil pesto, red chili flakes, and salt to taste. Continue stir-frying the mixture for a few minutes until the potatoes are evenly coated with the pesto and the flavors have melded together. Turn off the heat and set aside to cool slightly. -
Prepare the Pie Crust:
In a separate bowl, combine the all-purpose flour, salt, and sugar. Add the chilled butter pieces to the flour mixture and use your fingers or a pastry cutter to rub the butter into the flour until it resembles coarse crumbs. Gradually add the chilled water, a tablespoon at a time, and mix until the dough comes together. You may not need all the water, so be careful not to add too much. Once the dough has formed, wrap it in plastic wrap and refrigerate for 10-15 minutes. -
Assemble the Roulades:
Once the dough has chilled, divide it into four equal portions. Roll each portion into a 6-inch diameter circle on a lightly floured surface. Place a portion of the prepared potato filling in the center of each dough circle. Carefully fold the dough over the filling, sealing the edges to form a cylindrical roulade. Make a few slits on the top of each roulade to create air pockets, which will help the pastry bake evenly. -
Bake the Roulades:
Preheat your oven to 180°C (350°F). Brush the tops of the roulades with egg white to give them a golden, glossy finish. Place the roulades on a greased baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and crisp. -
Serve:
Once baked, remove the roulades from the oven and let them cool for a few minutes before serving. These Potato Roulades pair beautifully with a hot cup of Koge Jasmine Green Tea, making them an ideal snack for tea parties or casual gatherings.
Serving Suggestions:
- Serve the Potato Roulade as an appetizer or a light snack.
- Pair with your favorite green tea or an herbal infusion to enhance the flavors.
Enjoy this delightful fusion of crispy pastry and savory filling with your friends and family for a unique culinary experience.
