From flour, the egg, the oil, lemon juice, salt and a little warm water Knead the soft dough. Leave it wrapped in foil about 1 hour at room temperature, then on a floured kitchen towel roll transparent thin crust measuring about 30x50 cm. Wash the mushrooms and cut them 2/3 of in small pieces, leave them whole. Smoked salo cut into long strips and fry for 5 minutes with the chopped onion and mushrooms. Season with thyme, salt and pepper. Stew until the water which they have placed the mushrooms has evaporated. To the cooled mixture, add egg, parsley and sausage. Spread thinly rolled out dough with finely chopped ham sheets. Top cover with mushroom mixture and sprinkle with grated cheese. Other objectives distribute mushrooms in the middle of the filling. Using a kitchen towel carefully thread roll and place in greased with butter tray. Brush the top with milk and sprinkle with sesame seeds. Bake about 40 minutes in a preheated oven at 180C.