- K&N’s Chicken Jumbo Franks - 4 franks
- Mashed potatoes - as required
- Puff pastry sheet - 2
- Egg wash - of 1 egg
- Potatoes - 2 cups; peeled & boiled
- Cheddar cheese - 1 cup; grated
- Carrots - ¼ cup; chopped
- Peas - ¼ cup; boiled
- Butter - 2 tbsp
- Salt - 1 tsp
- Black pepper powder - 1 tsp
- Red chili powder - 1 tsp
For Mashed Potatoes
Thaw K&N’s Chicken Jumbo Franks as per instructions on label.
Add a layer of mash potato mixture on one side of the puff pastry sheet.
Place two K&N’s Jumbo Franks on it and top it with another layer of mash potato mixture.
Cover the filling with bare side of pastry sheet and seal the edges with fork.
Make cuts with a knife on top and brush with egg wash.
Bake in a preheated oven at 390°F for 20-25 minutes.
Serve with sauce. Mashed Potato Frankfurter Roll is ready.
For Mashed Potatoes
In a bowl, add boiled potatoes and mash them well.
Add cheddar cheese, carrots, peas, butter, salt, black pepper powder, red chili powder and mix well. Mashed Potato mixture is ready.
- Butter - 2 tbsp
- All-purpose flour - 2 tbsp
- Garlic powder - 1 tsp
- Chicken stock - 2 cups
- Soy sauce - 2 tbsp
- Red chili flakes - 1 tsp
- Black pepper powder - 1 tsp
- Salt - 1 tsp
- Oregano - 1 tsp
In a pan, heat butter; add flour, garlic powder and cook until fragrant.
Add chicken stock and stir continuously to avoid lumps.
Add soy sauce, red chili flakes, black pepper powder, salt and cook until thick in consistency. Sauce is ready.
