Chopped rolls with sun-dried tomatoes on Delicious Blog

      Cooking recipe:

      Source: https://www.vkusnyblog.com/recipe/rublenye-ruletiki-s-vyalenymi-tomatami/

      Ingredient notes:

      Minced meat. For these roulades, I used lean pork mince. Alternatively, you can make them from beef or a mixed pork and beef mince. A good option is also turkey mince.

      Sun-dried tomatoes. An essential ingredient here. Store-bought or homemade tomatoes are both suitable.

      Eggs. Use a medium egg—C-1 or M size, approximately 50-55 grams. You can also use egg whites separately, but base the quantity on the weight of a whole egg.

      Nuts. Almonds are excellent here, both raw and blanched. You can also substitute with hazelnuts, cashews, or pistachios if desired.

      Breadcrumbs. Regular or panko—your choice. I often use homemade breadcrumbs from dried baguette grated finely.

      Garlic. Fresh garlic is optimal in this case.

      Let's proceed with the preparation.

      Mix the minced meat with the egg, breadcrumbs, grated garlic clove, and salt to taste.

      For the filling, blend the tomatoes with the nuts and a second garlic clove.

      Divide the minced meat into 8 parts. Place each part on a sheet of foil as a rectangle about 4 mm thick. Spread the filling evenly over each rectangle, leaving 2-3 cm free on one side.

      Roll up into a roulade using the foil (lift the edge closest to you and roll).

      Wrap the foil, twisting the ends like a candy wrapper. Place on a baking sheet and bake in a preheated oven at 200°C for about 25 minutes. Then remove, unroll. For a nice crust, you can quickly sear it in a skillet if desired.

      Serve. I paired it with cheesy potato croquettes.

      Bon appétit!

      This recipe for chopped roulades with sun-dried tomatoes has been tested and prepared by chef Tatyana Nazaruк, author of Vkusny Blog.

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