Salt roll with ham and cream

Submitted by enr on 13 Dec 2010
500 g of sour cream
250 g ham
200 g flour
100 ml sunflower oil
2-3 pickles
2-3 carrots
100 g mayonnaise
6 eggs
1 tsp mustard
200 g cheese
In 1 cup boiling salted water, pour the oil and flour while stirring. Stir over low heat for 3-4 minutes until the dough begins to separate from the court. After cooled down, one by one, was added 4 eggs, stirring continuously. The dough is smoothed into an oiled baking dish. Bake in preheated oven. Cream mix with chopped ham, pickles, cooked carrot and two boiled eggs. The mixture is seasoned with salt, mustard and pepper. Cold plate is smeared with filling and roll up. Roll smeared with mayonnaise and grated cheese on top. Cool to 2-3 hours. When serving the roll is cut into slices. * The dough is to be approximately 0.5 to 1 cm, it can be wound easily. When I get a nice roll without tore.
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13 Dec 2010