Potato Salad Fried Rolls

1h 25m

A classic appetizer from the countryside parties of São Paulo - Brazil. Today the format is even present in large award-winning restaurants.

Here, the base is made with a super popular product, which is the pastel dough, but it can easily be adapted to various other bases. Puff pastry sheets are perfect for this. And if you prefer to make this even easier, you can use cannoli shells.

Although we filled them with potato salad in this version, the sweet one, made with doce de leite, is also very famous and delicious.

The Potato Salad Fried Rolls are a classic in Gabriel's family, so the idea was to recreate them as authentically as possible, aiming to evoke memories for those, like him, whose childhood was marked by this savory treat.

Finely slice ½ bunch of coriander and transfer to a bowl
Finely slice ½ bunch of parsley and transfer to the bowl
Finely slice ½ bunch of scallion and transfer to the bowl
Peel 350 g of arracacha root
Peel 1.5 kg of potato
Cut the potatoes into 1 cm cubes. Keep them in water to avoid browning
Add 2 bay leaves, salt and ground black pepper to taste, and 2 sprigs of thyme
Cook the potatoes until they are soft, but still holding their shape
Cut the arracacha root into medium slices. Transfer to a small pot, cover with water, and season with salt to taste. Cook until they are soft enough to be mashed
Remove the herbs and drain the potatoes into a bowl
Rinse with fresh water to cool down
Drain the arracacha root and transfer to a large bowl
Mash it while still hot, using a fork
Add the cooked potatoes and 2 tbsp of mayonnaise
Add salt and ground black pepper to taste
Add 1 grated garlic clove
Add 2 tsp of white miso and stir until combined
Add the zest of ⅓ of a lemon, the sliced herb mix to taste, and the juice from ½ lime
Stir until well combined. Add more herbs if you wish
Add tabasco sauce to taste and adjust the salt. Refrigerate until cool. The potato salad is ready
Cut 250 g of pastel dough into about 3 cm wide stripes
Wrap each strip around small horn molds, starting from the tip and overlapping the edges. Dampen the end with water and press it over the wrapped strip to seal
Fry the pastry cones on medium-high heat preheated oil until golden brown. Drain them and let them cool until you are able to handle
Remove the molds
Fill each pastry with enough of the Potato Salad and arrange them on a serving dish
Add sliced chives, flaky salt and black pepper to taste
Grab your caipirinha or lemonade and enjoy!