Meaty Roulade

By Hester

Ingredients

• MEAT FILLING
• 1 cup finely chopped onion
• 2 cups fresh mushrooms, chopped
• 1 tablespoon butter
• 1 pound lean ground beef
• 1/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 cup sour cream
• POTATO FILLING
• 125 grams cream cheese, softened
• 1 large egg
• 1 cup mashed potatoes
• 1/2 teaspoon salt
• 397 grams frozen puff pastry sheets

Details

Servings 8

Preparation

Step 1

MEAT FILLING:
Saute onion and mushrooms in margarine in frying pan until onion is golden. Transfer to small bowl.

Add ground beef, scramble-fry until no pink remains in beef. Drain.

Sprinkle with flour, salt, pepper and thyme. Mix well. Add sour cream. Stir until thickened. Add mushroom mixture. Stir. Set aside.

POTATO FILLING:
Beat cream cheese and egg together in large bowl until smooth. Add potatoes and salt. Mix well.

Roll 1 square of puff pastry to 15 inch square. Spread 1/2 of potato mixture along bottom 1/3 of pastry, about 1 inch from edges. Spread 1/2 of meat mixture on top of potato mixture. Rollup from side with potato like jelly roll. Roll slightly to seal edges. Pinch to seal sides. Place seam side down on ungreased baking sheet. Cut slits decoratively in top to allow steam to escape. Repeat with remaining filling and pastry. Bake in 400F oven for 35-40 minutes until golden brown and crisp.