Cro roll

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
  • Method:

    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.

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