Potato roll with giblets

5 tubers potatoes

1 egg

1 tbsp. vegetable oil

flour
what kind of flour should I choose? we'll show

salt

Filling:

150 g giblets

1 glass semolina

pepper, salt

Boil potatoes in their skins, peel, then pound, salt, add the egg, oil, flour - the dough should be thin.

For the stuffing, fry semolina, stirring occasionally, until Browning, pour 3 cups of boiling water, stir until smooth, to salt, to give the porridge to cool.

Fry the giblets, grind them in a meat grinder, then connect with semolina porridge and pepper, stir.

Roll the potato dough into 3 rectangular reservoir length on the sheet size, long edge to transfer the meat, roll the dough rolls.

Before baking each potato roll with giblets coat with vegetable oil and bake for 30 minutes

How to choose a meat grinder. We'll show you.