These crispy rolls are filled with mashed potatoes, tuna and cheese, wrapped in börek pastry and pan-fried until golden brown. Crunchy on the outside, creamy on the inside â and perfect with a homemade dip.
I absolutely love making these when I want something savory, crunchy and satisfying. You can also get creative with the filling â thatâs what makes them so special.
Ingredients
For the filling:
- 3 medium potatoes, cooked
- 1 small can tuna (in oil, drained)
- 2 tbsp processed cream cheese
- 2 eggs
- 2â3 spring onions, chopped
- Fresh parsley, chopped
- 1 tsp Ras el Hanout
- œ tsp cumin
- Salt & black pepper, to taste
For assembling:
- Börek pastry sheets (or spring roll wrappers if available)
- Cheddar cheese strips
- Olive oil, for frying
For the dip:
- 2 tbsp mayonnaise (or sour cream)
- 1 tbsp ketchup
- 1 tsp mustard
- 1 small red onion, finely chopped
- A splash of pickle juice
- Black pepper, to taste
Instructions
- Prepare the filling:
Mash the cooked potatoes in a bowl. Add tuna, spring onions, parsley, cream cheese, eggs and spices. Mix well until smooth and combined. - Assemble the rolls:
Place a strip of cheddar near the edge of the pastry sheet. Add 1 tablespoon of filling on top, shape slightly lengthwise.
Roll tightly and seal the edge with a little of the egg mixture to prevent opening. - Fry:
Heat olive oil in a pan. Fry the rolls on medium heat until golden brown and crispy on all sides. - Make the dip:
Mix mayonnaise (or sour cream), ketchup, mustard, red onion, pickle juice and pepper. - Serve:
Serve warm and dip generously.
Tips
- You can replace tuna with shredded chicken or minced meat.
- Traditionally these are made with very thin malsouka sheets, but börek pastry works beautifully too.
- Best enjoyed fresh and crispy.
Crunchy, cheesy, creamy and full of flavor â this is one of those recipes I never get tired of. Perfect for snacks, gatherings or when you just crave something comforting and homemade đ€
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