Bulviu
(Meat-filled Potato Roulade) Recipe

Origin: Russia      Period: Traditional

Ingredients:

For the Dough:
1.4kg potatoes, peeled and quartered
4 eggs
90g (about) plain flour
5 tsp salt

For the Filling:
450g boiled beef (see the recipe for Shchi, minced or finely chopped
75g onions, finely chopped
1/2 tsp salt
freshly-ground black pepper, to taste
1 egg, lightly-beaten
2 tbsp dry breadcrumbs
3 tbsp butter, softened

Bulviu
(Meat-filled Potato Roulade) Preparation:

Method:

Bring 4l water to a boil in a large pan, add the potatoes and boil briskly, uncovered, until they are tender and can easily be pierced with a fork. Drain in a colander and set aside to dry thoroughly then either rice them or mash until smooth with a fork.

Add the eggs and salt and beat to combine then beat in 70g of flour. Add more flour, as needed, until the dough mixture holds its shape on the spoon. Turn the dough onto a large rectangle of greased paper that's been lightly floured and pat into a thick rectangle. Using a floured rolling pin roll into a rectangle about 2cm thick, dusting it frequently with a little flour to prevent it from sticking to the rolling pin. Cover with a cloth and set aside as you prepare the filling.

Combine the beef, onions, salt and black pepper in a mixing bowl. Mix thoroughly then spoon over the entire surface of the potato dough. Starting at the widest end of the dough, use the waxed paper to help you roll the dough up Swiss (jelly) roll style so that you have a thick, compact, cylinder with the meat running through the centre.

Carefully transfer to a baking tray coated with butter then brush the roulade all over with the beaten egg and sprinkle evenly with the breadcrumbs. Transfer to an oven pre-heated to 200°C and bake for about 30 minutes, or until the crust is golden brown. Remove from the oven, slice into 5cm thick rings and serve hot.

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