Stuffed mini rolls with chicken, potatoes and mozzarella

Ingredients

• 2 pcs Onions (well chopped)
• 250 g Ground chicken breast (boneless chicken meat, ground)
• 1 pinch Salt
• 1 pinch Ground ginger
• 1 pinch Black pepper
• 1 pinch Garlic powder
• 1 pinch Curry powder
• 1 c. à soupe Olive oil or sunflower oil (for cooking the chicken)
• 250 g Potatoes (boiled with skin, slightly firm)
• 100 g Mozzarella (grated or diced)
• 2 c. à soupe Fresh parsley (chopped)
• 400 g Type 45 flour
• 200 g Extra fine semolina
• 2 c. à soupe Oil (for the dough)
• 1 c. à café Salt (for the dough)
• 1 c. à café Sugar
• 6 g Dry baker's yeast (if you use fresh yeast, double the amount)
• 360 ml Warm water (about 35‑40°C)
• 20 g Salted butter (to brush at the end, mixed with parsley)

Instructions

1. Prepare the stuffing – cooking the chicken

   Heat 1 tbsp oil in a pan over medium heat. Add the chopped onions, sauté 2‑3 minutes. Add the ground chicken, the spices (salt, ginger, pepper, garlic powder, curry) and cook until the chicken is fully cooked, about 5‑10 minutes.

   Time: PT10M

   Temperature: feu moyen

2. Add the potatoes and cheese

   Add the pre‑cooked potatoes cut into small dice, the grated mozzarella and the chopped parsley. Mix quickly while the mixture is still hot, then transfer to a bowl and let cool completely.

   Time: PT10M

3. Prepare the dough

   In a large bowl, combine the flour, semolina, salt, sugar and dry yeast. Add the 2 tbsp oil then the warm water. Knead by hand or with a stand mixer for 5‑8 minutes until you obtain a smooth and elastic dough.

   Time: PT15M

4. First rise

   Shape the dough into a ball, cover with plastic wrap and let rise in a warm place until it doubles in volume, about 55 minutes.

   Time: PT55M

5. Divide and degas the dough

   After the rise, gently press the dough to release air. Weigh portions of 70 g each and form balls.

   Time: PT10M

6. Shape the stuffed rolls

   Flatten each ball into a disc about 1 cm thick, place a spoonful of stuffing in the centre, fold the edges and seal into a well‑closed ball.

   Time: PT10M

7. Short rest of shaped rolls

   Place the formed balls on the work surface, cover with plastic wrap and let rest 2‑3 minutes before cooking.

   Time: PT3M

8. Pan cooking

   Heat a thick pan over medium‑low heat, add a drizzle of oil. Place 3 rolls at a time, cook 20 s each side, turn 2‑3 times to even the colour. Add a little salted butter and parsley at the end of cooking, then transfer the rolls onto paper towels.

   Time: PT10M

   Temperature: feu moyen‑doux

9. Finishing and serving

   Brush each roll with a mixture of salted butter and parsley, let rest 1 minute, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

290

Protein

10 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Onions: shallots
• Instead of Ground chicken breast: ground turkey
• Instead of Ground ginger: fresh grated ginger
• Instead of Garlic powder: fresh minced garlic
• Instead of Curry powder: ras el hanout
• Instead of Olive oil or sunflower oil: vegetable oil
• Instead of Potatoes: sweet potato
• Instead of Mozzarella: raclette cheese
• Instead of Fresh parsley: coriander
• Instead of Type 45 flour: all‑purpose flour
• Instead of Extra fine semolina: medium semolina
• Instead of Oil (for the dough): olive oil
• Instead of Dry baker's yeast: fresh yeast
• Instead of Salted butter: unsalted butter

Equipment Needed

• Knife
• Cutting board
• Thick pan (cast iron or steel)
• Mixing bowl / salad bowl
• Stand mixer or wooden spoon (optional)
• Plastic wrap
• Kitchen scale
• Wooden spatula
• Cheese grater (optional)
• Colander (optional)

Critical Steps — Do Not Skip

• Cook the chicken until fully done
• Knead the dough until a smooth texture is achieved
• Pan cooking while controlling the temperature to avoid burning

Chef Tips from the Video

• Semolina in the dough gives a very soft and slightly crunchy texture.
• Do not overfill the rolls to make sealing the edges easier.
• Brush with parsley butter just before serving for a gourmand taste.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the stuffing the day before and keep it refrigerated; it lasts 24 h.
• The dough can be kneaded and left to rise the day before; shape the balls on the day of cooking.
• Cooked rolls can be reheated in the oven at 150 °C for 5‑7 minutes.