I don’t often eat pastries, but sometimes I feel the need for something substantial, so a meat roll seemed like a good idea.
Ingredients:
Dough
- 9 tablespoons of water
- 5 tablespoons of oil or 2 tablespoons of lard
- One tablespoon of psyllium bran soaked in 6 tablespoons of water
- A teaspoon of baking powder
- A pinch of salt, to taste
- Millet flour as much as it needs
The filling
- 400 grams of pork leg
- A jar of mushrooms
- 2 large onions
- A few cloves of garlic
- Salt, chili paste, turmeric
- A bunch of dill
- 2 eggs
Method of preparation
Put the psyllium bran to soak and leave it for about 5-10 minutes, then in a larger bowl put the water, oil or lard, salt, baking powder and the last soaked bran, mix evenly and leave it for another 5 minutes, because the bran is still hydrating during this time. Slowly add the flour, until our dough is optimal, elastic and relatively does not stick to the hands. We use the “stretch and fold” technique 5-6 times, that is, we stretch the dough and fold it into 3, using the rolling pin. This makes it more tender and improves its elasticity, so we will twist it very slightly after placing the filling, evenly, but leaving some of the edges free, so that we can easily seal the roll. Place in the tray, on baking paper, then in the preheated oven. I left it on high heat for about 30 minutes, then low heat for another 30 minutes, but everyone knows how their oven works, so you have a free hand here. I served it with pesto sauce on top and coleslaw.