This recipe combines the comforting flavors of mashed potatoes with savory ground meat, all wrapped up in a flaky pastry for a delicious and satisfying meal.
Ingredients:
- For the Filling:
- 1 lb ground beef or ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (divided)
- For the Potato Mixture:
- 3 large russet potatoes, peeled and cubed
- 1/4 cup butter
- 1/4 cup milk
- Salt and pepper to taste
- For the Rolls:
- 1 package (17.3 ounces) frozen puff pastry sheets, thawed
- 1 egg, beaten
Instructions:
- Make the Filling:
- In a large skillet, cook ground meat over medium heat until browned. Drain off any excess grease.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in cream of mushroom soup, milk, parsley, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Remove from heat and stir in 1/2 cup of the shredded cheddar cheese.
- Make the Potato Mixture:
- Cook potatoes in boiling salted water until tender, about 15-20 minutes. Drain well.
- Mash potatoes with butter, milk, salt, and pepper until smooth and creamy.
- Assemble the Rolls:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold puff pastry sheets on a lightly floured surface.
- Spread an even layer of mashed potatoes over each sheet of pastry.
- Top with an even layer of the meat mixture.
- Roll up each sheet of pastry tightly, starting from one of the long sides.
- Cut each roll into 1-inch thick slices.
- Place the roll slices on the prepared baking sheet.
- Brush each slice with beaten egg.
- Sprinkle with remaining 1/2 cup shredded cheese.
- Bake:
- Bake for 15-20 minutes, or until golden brown and puffed.
- Serve:
- Let the rolls cool slightly before serving. Enjoy warm!