Ingredients: cups All Purpose Flour (Maida), teaspoon Salt, tablespoon Sugar, cup Chilled butter - cut into small pea size pieces, to 4 tablespoons Chilled water, Potatoes (Aloo) - boiled & diced, cloves Garlic - finely chopped, cup Paneer (Homemade Cottage Cheese) - finely chopped, tablespoons Homemade Basil Pesto, teaspoon Red Chilli flakes, - to taste, Virgin Olive Oil - for cooking, white - for coating, Vegetarian diet
Instructions: To begin making the potato roulade heat olive oil in a pan over medium heat. Add the chopped garlic and saute for a few seconds.Add the boiled potatoes, paneer, pesto, salt and chilli flakes. Stir fry until the potatoes are well coated with the pesto. Turn off the heat.Pre make the pastry crust according to instructions. Divide into four small portions.Roll the pastry dough into a 6 inch diameter circle. Add the potato filling in the center and fold the roulade into a cylinder and seal the edges.Make slits in the center to create air pockets for the Potato Roulade to bake.  Brush the crust of the roulade with egg whites and place on a greased baking sheet.Preheat the oven to 180 C and bake the Potato Roulade in the oven until golden brown and crisp.Serve the Potato Roulade along with the powerful sweet scented Koge Jasmine Green Tea. It makes a perfect tea and snack combination for your tea parties.