Robert Mitchell told me about this one at Auk’s White horse moot 2018. His Mum used to make it when he was younger. It’s based on a recipe from a friend of hers, who is from Croatia. It was always known to Robert as ‘Cro roll’ though we have no idea what it was originally called.
- 1 pack of ready rolled pastry (approx 320g)
- 2 eggs
- 2 Tablespoons of yoghurt
- 1 teaspoon of Vegeta
- 200g Diced ham or pancetta
- 100g Cheese
- Handful of peas
Roll out the pastry, with the short end closest to you. Prick with a fork.
Beat 1 of the eggs in a bowl and add the yoghurt and Vegeta. Mix well.
Spread the mix evenly over the pastry leaving a little room at one end to seal the roll.
Spread the ham, grated cheese and peas evenly over the egg/yoghurt/Vegeta mix.
Roll up like a Swiss roll and seal the ends using a little beaten egg. Brush the top with a little beaten egg.
Cook at 180 degrees Celsius for around 20 mins or until golden brown.