Potato Rolls with Minced Meat Filling

Here’s a full recipe for Potato Rolls with Minced Meat Filling—soft, pillowy potato dough wrapped around a savory, juicy minced meat mixture. Perfect for tea-time snacks, light dinners, or as a party appetizer.

Potato Rolls with Minced Meat Filling

Ingredients

For the Dough:

• 3 medium potatoes (about 350g), boiled and mashed

• 2 cups all-purpose flour (250g) – may need a little more for kneading

• 2 tbsp butter (softened)

• 1 egg

• 1 tsp salt

• ½ tsp sugar

• 1 tsp instant yeast

• ¼ cup warm milk (60 ml) – adjust as needed

For the Filling:

• 250g minced beef or chicken

• 1 small onion, finely chopped

• 2 tbsp oil

• 1 green chili, chopped (optional)

• 1 tsp garlic paste

• 1 tsp ginger paste

• ½ tsp cumin powder

• ½ tsp coriander powder

• ½ tsp paprika or red chili powder

• ½ tsp black pepper

• Salt to taste

• 2 tbsp chopped fresh coriander

For Coating & Frying:

• 1 egg, beaten

• 1 cup breadcrumbs

• Oil for frying

Instructions

1. Prepare the Filling:

1. Heat oil in a pan, add chopped onions, and sauté until soft.

2. Add garlic and ginger paste, cook for 1 minute.

3. Stir in minced meat and cook until no longer pink.

4. Add spices: cumin, coriander, paprika, black pepper, salt, and green chili.

5. Cook until meat is fully cooked and any excess liquid has evaporated.

6. Mix in chopped fresh coriander, let the filling cool completely.

2. Make the Dough:

1. In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.

2. Add mashed potatoes, softened butter, egg, and salt. Mix well.

3. Gradually add flour, mixing until a soft dough forms.

4. Knead for 6–8 minutes until smooth and elastic (add a little flour if sticky).

5. Cover and let rise for about 1 hour, or until doubled in size.

3. Assemble the Rolls:

1. Punch down the dough and divide it into equal portions (about 12–14 balls).

2. Flatten each ball into a small disc, place 1–2 tbsp of filling in the center.

3. Pinch the edges to seal and shape into rolls (oval or round).

4. Coating:

1. Dip each roll in beaten egg.

2. Roll in breadcrumbs to coat evenly.

5. Frying:

1. Heat oil on medium heat.

2. Fry rolls in batches until golden brown and crispy.

3. Drain on paper towels.

Serving Suggestions

• Serve hot with ketchup, mint chutney, or garlic sauce.

• Can be paired with a fresh salad for a light meal.