Products (for 4 servings)
Potatoes - 400 g
Champignon mushrooms - 300 g
Onions - 1 pc
Flour - about 300 g
Vegetable oil - 70 g
Tomato paste - 2 tbsp.
Salt - 1 tsp.
Caxap - 1 tsp.
Provencal herbs - 1 tsp.
Fresh dill (to serve) - 1 bunch
Boiled water - 200 ml
Prepare the necessary ingredients.
Cut potatoes into slices and send them to boil.
Finely chop onions. Chop mushrooms.
Boil the potatoes until soft (20-25 minutes after boiling) and mash until smooth, pre-drain all the water. Leave the mashed potatoes to cool until warm.
Fry the mushrooms and onions in vegetable oil until tender (until the onions are translucent and the moisture evaporates from the mushrooms), salt to taste.
While the mushrooms, onions and potatoes are cooling, prepare the filling: in a separate container mix tomato paste, salt and caxap (the amount of salt and caxap can be adjusted to your taste), provenza herbs; pour boiling water.
Knead potato dough: add vegetable oil and flour to the warm potatoes. Do not add all the flour at once, it may need less, depending on the type of potatoes. Knead well. Potato dough should not crumble.
Cover a table with cling film, lightly grease it with oil, and lay out the potato dough in a rectangle shape.
On a layer of potato dough, place a layer of mushrooms.
Using clingfilm, wrap the roll.
Cut the potato roll with mushrooms into slices and place them vertically in a greased form.
Pour the prepared tomato sauce over the potato rolls.
Put into an oven heated to 180 degrees for 25 minutes.
Potato rolls with mushrooms are ready. Sprinkle the dish with fresh dill and serve.