Yield: 7 per roll
Prep Time: 30 minutes
Cooking Time: 15 minutes
Difficulty Level: Easy
Ingredients:
For the dough (1 portion per filling):
- 1 tsp salt
- ½ cup boiling water
- 2 cups flour
- 3 tbsp potato starch
For the steak filling:
- 14 oz steak
- 1 bunch of parsley
- 2 gherkins
- 1 shallot
- 1 tbsp ketchup
- 1 tbsp mustard
For the salmon filling:
- 12 oz salmon fillet
- 1 handful of arugula
- ⅓ cup cream cheese
- rind from ½ lemon
- 3 tbsp olive oil
For the prosciutto filling:
- 12 oz leeks
- 4 oz cheddar cheese
- 1 red onion
- 3 oz thick-cut prosciutto
For the chicken filling:
- 2 chicken breasts
- 1 handful of cilantro
- 3 chili peppers
- 1 tbsp coconut oil
- 1 tbsp curry powder
For the beet filling:
- 2 cooked beets
- 6 oz feta cheese
- 3 sprigs of thyme
- 2 tbsp walnuts
Instructions:
1. For the dough, dissolve the salt in boiling water and add the flour and corn starch to a bowl. Pour the salt water into the bowl, use a fork to combine the ingredients, and then knead the mixture by hand for about 5 minutes. Roll the dough into a tight ball, cover in plastic wrap, and refrigerate for 30 minutes. After 30 minutes, roll the chilled dough out into a large rectangle. Repeat this process 4 more times for a total of 5 dough rectangles – 1 for each filling. For each individual filling, place the ingredients on a clean, wooden chopping board and chop with a sharp knife until a fine mixture forms.
2. Spread each minced filling over a piece of dough and roll the dough up into a tight log.
3. Cut each dough log into equally-sized pieces and fry the stuffed snack rolls on both sides in hot cooking oil until crispy.
Get the recipe for the Stuffed Bread Rolls featured in the bonus video.