We are going to make a savory swiss roll where the roll will be a mashed potato and the filling will be made up of cheese and ham, although it admits many other types: minced meat, mushrooms, vegetables, etc.
The potato roll is made in the same way as if we were making a gnocchi, only "family" size. Once stuffed, we will bake it instead of boil it like gnocchi, but due to its size it is not possible to finish it that way. You will see that it is very easy to do.
INGREDIENTS
for the roll
- 1 kg (2.2 lbs) of potatoes
- 200 grams (7 oz) of flour
- 1 egg + 1 egg to paint the roll
- 50 grams (1.8 oz) of grated cheese (mozarella, parmesan, gruyere etc)
- Salt
- ground black pepper
For the filling
- 200 grams (7 oz) of york ham
- 150 grams (5.3 oz) of sliced cheese (gruyere, edam, manchego etc)
- 50 grams (1.8 oz) of grated cheese
Boil the potatoes whole and with skin until they are soft.
We take them out of the water and peel them, proceeding to pass them through the food mill or simply crush them with a fork.
Mix the sifted flour, the grated cheese and a beaten egg with the potatoes. We mix well.
Add half a teaspoon of salt and a pinch of ground black pepper.
Knead well until you get a flexible and somewhat sticky ball.
Place the ball on a baking paper. It will serve us to bake but also to make the arm roll.
With a rolling pin, flatten the ball until you get a flat dough 1 cm / 0.4 inches thick (it is important that it has exactly this thickness, neither more nor less).
We tried to give it a rectangular shape, more or less.
Cover the surface with slices of ham and place slices of cheese on them. Finally sprinkle the grated cheese.
Carefully and with the help of the baking paper, roll up the dough to enclose the filling.
We paint the outside of the roll with egg (all this without removing the arm from the baking paper).
We preheat the oven to 180 degrees (356 F).
Introduce the arm and bake it for 20 minutes. Five minutes before the end we connect the grill so that it takes on a toasted color.
Remove from the oven and serve hot, cutting into sections.
Isn't it easy? Well, think of many other fillings and you will see that hundreds of variations can be made.