A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Waldviertel Potato and Meat Roulade | Oven-Baked
(0)
75 min
Under an hour
Gurkerl Küche
Die Waldviertler Erdäpfel-Fleischroulade ist ein Fest der österreichischen Hausmannskost. Zarter Erdäpfelteig wird mit einer herzhaft gewürzten Fülle aus saftigem Faschiertem, Zwiebeln, Knoblauch und feinen Kräutern gefüllt, zu einer eleganten Rolle geformt und im Backrohr goldbraun und knusprig gebacken.
Ingredients
Preparation method
Prepare the potato dough
Wash the floury potatoes and boil them in their skins in salted water until tender. Peel while still hot, immediately press through a potato ricer, and allow the steam to evaporate briefly so the dough does not become wet.
Quickly knead the cooled potatoes with plain wheat flour, the softened butter (30 g, saving the rest for brushing), 1 egg yolk (set the egg white aside for the filling), 1 tsp salt, and 1 pinch of freshly grated nutmeg into a smooth potato dough. Do not overwork the dough.
Mix the minced meat filling
Peel and finely chop the onion and garlic. Wash and finely chop the parsley. Heat 1 tsp butter in a small pan and sauté the diced onion and garlic until translucent.
Chef's tip
Allow potatoes to steam off well: Peel the cooked potatoes while still hot and press through the potato ricer. Let cool completely and allow steam to evaporate so the dough binds properly and does not become sticky.
Crispy crust: Brushing with melted butter while baking in the oven gives the potato roulade a particularly crispy and flavorful crust.
Discover also
We Also Recommend
Show all
25 min
Under an hour
Bruschetta al pomodoro | Classic & Crispy
Gurkerl Küche
Vital Breakfast Shake
Gurkerl Küche
Old Viennese Znojmo Minced Meat with Butter Dumplings | Creamy & Hearty
Gurkerl Küche
Porcini Mushroom Risotto
Gurkerl Küche
