Cheesy Stuffed Meat Rolls with Mashed Potatoes

Ingredients

• VEGETABLE AND EGG FILLING
• 4 large eggs
• 1 medium onion, finely chopped
• 1 red bell pepper, finely diced
• 1 medium carrot, finely diced or grated
• 2 garlic cloves, minced
• 2 pickled cucumbers, finely chopped
• 3 tbsp mayonnaise
• 2 tbsp chopped fresh parsley
• 1 tbsp vegetable oil
• Salt and black pepper, to taste
• MEAT ROLLS
• 450g ground meat
• 2 tbsp tomato paste
• 1 tbsp mustard
• 3 tbsp plain flour
• 1/2 tsp sweet paprika, or to taste
• Salt and black pepper, to taste
• 100g cheese, grated
• 80g mozzarella, grated
• Olive oil, for greasing
• GLAZE
• 2 tbsp tomato paste
• 20ml soy sauce
• 1 tsp mustard
• 1 tbsp olive oil
• POTATO AND MUSHROOM SIDE
• 3 medium potatoes, peeled and chopped
• 30g butter, plus more for the mushrooms if needed
• 200g mushrooms, sliced
• 50g Parmesan, finely grated
• 2 green onions, sliced, for serving
• Salt and black pepper, to taste

Method

1. Place the eggs in a saucepan, cover with cold water and bring to a boil.
2. Cook the eggs for 9–10 minutes, then cool them in cold water, peel and finely chop or grate.
3. Preheat the oven to 190°C conventional or 170°C fan.
4. Lightly grease a medium baking dish with olive oil.
5. Heat the vegetable oil in a frying pan over medium heat.
6. Add the onion, bell pepper and carrot and cook for 5–6 minutes, until softened.
7. Add the garlic and cook for another 30 seconds.
8. Remove the vegetables from the heat and allow them to cool slightly.
9. Combine the cooked vegetables with the eggs, pickled cucumbers, mayonnaise and parsley.
10. Season the filling with salt and black pepper.
11. Place the ground meat in a separate bowl.
12. Add the tomato paste, mustard, flour, paprika, salt and black pepper and mix until evenly combined.
13. Divide the meat mixture into four equal portions.
14. Flatten each portion into a rectangle approximately 1cm thick.
15. Place some filling down the centre of each rectangle and add some of the grated cheese and mozzarella.
16. Fold and roll the meat around the filling, then pinch the seams and ends closed.
17. Arrange the rolls seam-side down in the prepared baking dish.
18. Mix the tomato paste, soy sauce, mustard and olive oil for the glaze.
19. Brush half of the glaze over the meat rolls.
20. Bake for 25 minutes.
21. Brush the rolls with the remaining glaze and bake for another 10–15 minutes, until browned and the centres reach at least 71°C.
22. While the rolls bake, boil the potatoes in salted water for 15–20 minutes, until tender.
23. Drain the potatoes and mash them with the butter and Parmesan.
24. Season the mash with salt and black pepper.
25. Sauté the sliced mushrooms in a little butter or oil for 6–8 minutes, until golden.
26. Rest the cooked meat rolls for 5 minutes.
27. Serve the rolls with the Parmesan mash and mushrooms, garnished with green onions.