To test hot boiled potatoes mash into a puree, add salt, egg, stir.

In the sifted flour, add the resulting mass and knead the dough. At first it will seem that flour too much, but she is fully wet and intervene. Knead the dough until smooth and leave on the work surface, cover with a bowl for 30 minutes.

For the filling, can be used as a sorrel and a mixture of sorrel and spinach in any proportion. Adding spinach will make the filling more vivid, because the greens will retain their color when cooked. I only had sorrel. So, greens wash, dry, remove tough stems and cut into short wide ribbons. RUB the cottage cheese with the sorrel, salt, pepper and add the sugar. Adjust the sweetness according to your taste, the filling needs to be sweet and sour.

Preheat the oven to 180 degrees. Divide the dough into three equal parts. Roll out one part into a rectangle approximately 30x25 cm Spread a third of filling, leaving about 1 cm around the edges. Fold the sides. Turn tight roll. In the same way create another two rolls.

Put the rolls on a baking sheet, brush lightly with beaten egg and cut up toppings. Bake for 25-30 minutes.

You can serve the rolls with sour cream, and you can prepare the mustard-cream sauce. To do this, melt in a pan butter, fry it in flour. Add bouillon, wilshaw thoroughly with a whisk, add the mustard, vinegar and sour cream. A little boil. Of the total number of take a little sauce a little cool and enter the egg yolks, then mix with the rest of the sauce. Cook on a slow fire or steam bath until thick. In the end, add sugar and salt. The sauce thickens considerably after complete cooling.

Take out of oven ready rolls and serve with sauce.