Introduction
Potato rocambole is a rolled savory dish made from mashed potatoes filled with seasoned minced meat. It looks impressive, slices beautifully, and is perfect for family dinners, potlucks, or holiday tables. The outside is soft and golden, while the inside is flavorful and juicy.
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Description
This dish features a smooth mashed-potato sheet rolled around a well-seasoned minced-meat filling. Once baked, it becomes firm enough to cut into slices while staying tender and rich in taste. It combines comfort-food simplicity with a visually appealing presentation.
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Ingredients
For the potato base
1.2 kg potatoes, peeled
2 eggs
2 tbsp butter
3–4 tbsp milk (adjust for consistency)
Salt and black pepper to taste
2 tbsp grated Parmesan or any hard cheese (optional)
For the minced-meat filling
400–500 g minced beef or a beef-pork mix
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp tomato paste or 3 tbsp tomato sauce
1 tbsp olive oil or butter
Salt and pepper to taste
1 tsp paprika
1 tsp oregano or thyme
Fresh parsley, chopped (optional)
For assembly
Baking paper
A little extra cheese for sprinkling (optional)
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Instructions
1. Prepare the mashed potatoes
1. Cut potatoes into chunks and boil in salted water until soft.
2. Drain and mash with butter, milk, salt, and pepper.
3. Mix in eggs and optional cheese.
4. Let cool slightly so it becomes easier to shape.
2. Prepare the minced-meat filling
1. Heat oil in a pan and sauté onions until soft.
2. Add garlic and cook briefly.
3. Add minced meat and cook until browned.
4. Stir in tomato paste, seasoning, and herbs.
5. Cook for 5 more minutes, then set aside to cool slightly.
3. Assemble the rocambole
1. Preheat oven to 180°C.
2. Spread baking paper on a flat surface.
3. Spread the mashed potatoes over it in a rectangular sheet about 1 cm thick.
4. Evenly distribute the minced-meat filling on top, leaving a small border.
5. Carefully roll it using the baking paper, forming a tight roll.
6. Transfer to a baking tray.
7. Sprinkle with cheese if desired.
4. Bake
1. Bake for 25–35 minutes until lightly golden and firm.
2. Allow to cool for 10 minutes before slicing.
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Tips
Ensure potatoes are well mashed to avoid cracks while rolling.
Let both components cool slightly before rolling to avoid tearing.
If the roll feels too soft, you can refrigerate it for 20 minutes before baking.
Add grated cheese to the potato mixture for a richer flavor.
To make slicing easier, use a sharp serrated knife.
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Variations
Chicken filling: Use minced chicken with a little curry or turmeric.
Vegetable filling: Use sautéed spinach, mushrooms, and onions.
Cheese center: Add a layer of mozzarella or cheddar before rolling.
Spicy version: Add chili flakes, cayenne pepper, or hot sauce to the meat.
Creamy filling: Mix the cooked minced meat with a few tablespoons of cream or cream cheese.
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Correction
If your previous recipe attempt turned out too soft or crumbly:
Add an extra egg to the mashed potatoes for better binding.
Reduce milk if the mash is too wet.
Spread potatoes thicker to avoid tearing.
Make sure the filling is not watery; cook off excess liquid before assembling.
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Enjoy
Slice and serve warm with salad, steamed vegetables, or a simple yogurt-garlic sauce. This dish is best enjoyed fresh but also reheats well.