VEAL IN PASTRY ROLL

INGREDIENTS (TO SERVE 6)

1/3 cup butter or margarine 2 sliced boiled eggs 
1 kg tender veal meat into pieces without the bones 200 g cheese (feta) into 
pieces 
1 large onion sliced 200 g ham into pieces 
2 tablespoons flour 2 scrambled eggs 
1 and 1/2 cups broth or water 3 tablespoons chopped parsley or dill 
 salt For the rolling: 
 pepper 8 pastry sheets 
3 boiled carrots (optional) 1/3 cup butter or melt margarine 
 

 

HOW TO PREPARE THE VEAL IN PASTRY ROLL
 

Heat the butter in a casserole, and brown 
in it the meatÂ’s pieces. 

At the end add the onion, and brown it lightly. 

Powder it with the flour and brown it for 1 minute.

Add the broth, the salt, and the pepper, cover 
the casserole and boil the meat lightly, until 
it becomes tender and remains with some thick sauce.

Remove the casserole from the heat and let it get 
cold for a while. 

Add and mix the remaining ingredients.

Spread the pastry sheets and place them one over 
the other. 

On the edge in the short side of the pastry sheet, 
add and spread along the meat mixture. 

Wrap and roll it in the pastry sheets. 

Soak the edges of the pastry sheets before you 
wrap it, so as to paste and prevent the filling to 
spread during the cooking.

Place the rolled roast in a large buttered baking 
pan, smear it with some fat, make a hole with the 
point of a knife in 3-4 different points so as to 
enable the steam to come out easily.

Cook the roast at 175? C for an hour until its 
surface browns well. 

Serve it hot and freshely cooked. 

Dress it with oven baked potatoes with lemon or 
oven baked potatoes with tomatoes.
 

 

BEVERAGES RECOMMENDATIONS
 
Strofilia White
White wine
Light color
Fresh and fruity
 


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