Method of preparation

Fry finely chopped onions in vegetable oil for about 5 minutes.

Add chopped champignons and fry until all the liquid has evaporated. Add salt, “Italian herbs” from ASW, mix and remove from heat. Let it cool down.

Boil potatoes, cool and grate/mash the potatoes.

Add flour and eggs (1 yolk) to the potatoes, salt and knead the dough.

Roll the dough on a plastic wrap into a rectangular shape, grate the cheese on top, put the mushroom stuffing on top of it.

Raising the edge of the film, roll the dough with the filling into the roll and flatten slightly. From above, pierce the roll with a fork, grease with whipped yolk and sprinkle with sesame.

Bake on parchment paper in the oven preheated to 180°C for about 40 minutes.

Enjoy your meal!