Potato dough rolls stuffed with fried cereals and chicken skewers

1 serving


potatoes are cooked the day before in the peel, peeled and rubbed on another day. mixes with egg, salt, vegetable oil and flour, how much it will go to make the dough not very thick. The filling is prepared; semolina must be fried separately in a pan, stirring all the time until browned. dilute with 3 cups of boiling water, stirring until thick porridge is obtained. one performs salting and leaving for cooling. The cuttings are passed through a meat grinder and mixed with the prepared semolina porridge. 3 rather thick, rectangular layers are rolled out from the potato dough, the size of which is into the sheet on which the rolls are baked. prepared filling is placed on the longer edges of the beds. layers are wrapped tightly with rolls, greased on top with vegetable oil and baked on a greased sheet in an oven for 30 minutes.