Proscuitto and Potato Rolls

I am always experimenting in the kitchen.  This recipe started life as a version of Burek (Yugoslav Pastry) that I adored but was in a hurry to make when I had some friends visiting at short notice.  It is quick, easy and without the proscuitto an awesome vegetarian alternative.  Enjoy it !!

6 sheets pre-rolled puff pastry
100gm Proscuitto
4 Potatoes
1 Brown Onion
4 Cloves Garlic
Olive Oil
1/2 Cup Chopped Parsely

Pre-heat the oven to 200C.  Peel and finely dice the Onion and the Garlic.

Add to the pot on a moderate heat with a good slug of Olive Oil.

Roughly chop the Proscuitto.

Cook the onions and garlic until they begin to brown.

Add the proscuitto and cook until crispy.

Grate the potatoes, skin and all.

Add to the pot with the onion and proscuitto and cook through.

Season well with Salt and Pepper.  This step is VERY IMPORTANT when you are using just potatoes or else it is boring and bland.

Add the parsely and stir through.  Take off the heat and allow to cool.

Allow the mixture to cool and lay out the pastry sheets which have fully defrosted if frozen.

Divide mixture evenly between the 6 pastry sheets.

Roll up and make sure the end is on the underside of the roll.

Place onto baking paper allowing plenty of room between the rolls.

Brush with a little milk to glaze and place into the hot pre-heated oven.

Bake until golden and remove from the oven.

Allow to cool slighty and serve warm.  AMAZING !!!

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