These homemade soft potato and onion rolls are delicious traditional Mediterranean-style pie. It is made with simple ingredients such as potatoes, onion, filo pastry sheets, eggs and milk.
I prefer the filo sheets to high-calorie shortcrust pastry, but you can use puff pastry if you wish. These potato & onion rolls makes a lovely vegetarian dinner for the whole family. Also, you can serve it in the holidays as a side dish.
Check also, baked cheesy mashed potatoes.
I love to serve these rolls with grilled chicken breasts and a green salad. You can also put some in your children’s lunchboxes at school; they will love it!
Why this recipe works?
- It is a quick and easy lunch recipe.
- You can make it ahead of time.
- Healthy lunch for kids.
- It freezes and reheats well.
What’s in these potato and onion rolls?
For the rolls:
Filo sheets: If you use frozen filo sheets, make sure you defrost them overnight.
Sesame seeds and Nigella sativa seeds: For sprinkling on top of the pie.
Filling:
Potatoes: I use 3 large potatoes.
Tomato paste: for lovely colour and taste.
Onion: I use I diced onion
Seasoning: salt, ground black pepper and paprika.
Dressing:
Eggs: preferably at room temperature.
Milk: You can use whole, skimmed or non-dairy milk.
Yoghurt: use any plain yoghurt, or you can replace it with sour cream.
Seasonings: salt and ground black pepper.
Butter and oil: to make the pie super soft and fluffy.
How to make the best homemade potato and onion rolls?
Preparations:
- Preheat the oven to 180C.
- Grease a 22 cm baking dish with butter or line with baking paper.
Preparing the filling:
- Peel and dice the potatoes, and boil in salted water until fully cooked.
- Drain and mash the potatoes with a fork or potato masher.
- Place the mashed potatoes in a large mixing bowl.
- Add salt, pepper, paprika, onion, tomato paste, and mix well.
Preparing the dressing:
- In a deep bowl or jug, combine yoghurt, milk, salt, pepper, eggs, melted butter, and cooking oil.
- Assembling everything:
- Lay one filo sheet on a flat surface and brush generously with the dressing mixture
- Add 2-3 tablespoons of the potato mixture in a line across the short end of the pastry.
- Roll the sheet tightly and place it in the baking dish.
- Repeat until you have used all the potato mixture.
- Top with a sprinkle of sesame seeds and black seeds.
- Bake for 40-45 minutes until golden brown.
Top tips:
- If you like your potatoes to have a creamy texture, mash them using an electric hand blender.
- Check the filling for taste; you may need to add more salt.
- Keep your filo sheets covered with a damp kitchen towel while working, as they tend to dry quickly.
Recipe variations:
- If you like it cheesy, add some cheese to the filling, such as Mozzarella, Cheddar, Parmesan or Edam.
- Add ½ teaspoon of red chilli flakes to the filling to make it spicier.
Recipe FAQs
No, you can’t. The taste and texture of the rolls will be totally different.
Yes, feel free to add ½ teaspoon of dried or fresh basil, thyme or oregano.
Yes, feel free to add meat to the filling, such as cooked minced beef or small chunks of pre-cooked chicken.
No, you can’t. Tomato sauce is a bit liquidy, and we don’t want the filling to be runny.
To store the rolls, place portions in a well-sealed container in the fridge. It will last for 3-4 days. To freeze them, make sure you put them in an airtight container. It will keep for 2-3 months.
Leave them to defrost overnight at room temperature, Place in a microwave-safe dish and microwave for 2 minutes on high. For best results, reheat it in the oven for 10 minutes at 180C. This will keep the pastry nice and crisp.
Serving suggestions:
These rolls is a meal in itself; however, you can serve it alongside steak, grilled or baked chicken. Or serve it next to any salad dish you fancy. Check the suggested recipes below:
Tools used in making this recipe:
- Casserole dish: For baking the Mashed Potato Pie.
- Potato masher: For mashing the potatoes. You can also use a fork or an electric hand mixer.
- Measuring jug: To whisk all the sauce ingredients.
More family dinner recipes:
- Kung Pao beef: Spicy chunks of steak cooked with veggies.
- Pesto Pasta with homemade pesto sauce: A simple and quick dinner for the whole family.
- Taco Pasta - one-pot recipe: A colourful and delicious pasta recipe the whole family will love.
- Moussaka (Musaka): Mediterranean eggplant recipe that is flavourful and tasty.
More easy recipes:
Homemade Soft Potato And Onion Rolls
Ingredients
For the rolls
- 1 packet filo sheets
- 1 tablespoon Sesame seeds , topping
- 1 tablespoon Nigella sativa seeds , topping
for the filling
- 3 potatoes , large
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 1 onion, diced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the dressing:
- 2 eggs
- ½ cup milk
- ½ cup yoghurt
- ½ cup butter, melted
- ½ cup cooking oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 180C. Grease a 22 cm baking dish with butter or line with baking paper.
Preparing the filling:
- Peel and dice the potatoes, and boil in salted water until fully cooked.
- Drain and mash the potatoes with a fork or potato masher.
- Place the mashed potatoes in a large mixing bowl.
- Add salt, pepper, paprika, onion, tomato paste, and mix well.
Preparing the dressing:
- In a deep bowl or jug, combine yoghurt, milk, salt, pepper, eggs, melted butter, and cooking oil.
Assembling everything:
- Lay one filo sheet on a flat surface and brush generously with the dressing mixture
- Add 2-3 tablespoons of the potato mixture in a line across the short end of the pastry.
- Roll the sheet tightly and place it in the baking dish.
- Repeat until you have used all the Filo sheets.
- Top with a sprinkle of sesame seeds and black seeds.
- Top with a sprinkle of sesame seeds and black seeds.
- Bake for 40-45 minutes until golden brown.
Notes
- If you like your potatoes to have a creamy texture, mash them using an electric hand blender.
- Check the filling for taste; you may need to add more salt.
- Keep your filo sheets covered with a damp kitchen towel while working, as they tend to dry quickly.
Nutrition
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Amelia
This is such an easy and tasty meal! I made this Mashed potato pie yesterday, and it was perfect with some green salads. Loved it!!
Paisley
Oh, my god! This pie looks so amazing. My family and I love mashed potato so much! I’m so excited to try this recipe! I think I am going to love this!
Lydia
Why do you call it mashed potato pie? These are more like filo rolls.
Radwa
You are right, it is more like filo rolls! 🙂
Caroline
What I loved about this pie is the taste of the mashed potatoes; it was well-seasoned and delicious.