15 ml (1 tbsp) oil
1 large onion, finely chopped
450 g (1 lb) lean minced beef
75 g (3 oz) rice, cooked
2 hard-boiled eggs, chopped
100 g (4 oz) cottage cheese
salt and pepper
350 g (12 oz) shortcrust pastry
egg for glazing
150 ml (1/4 pt) sour cream
1 large onion, finely chopped
450 g (1 lb) lean minced beef
75 g (3 oz) rice, cooked
2 hard-boiled eggs, chopped
100 g (4 oz) cottage cheese
salt and pepper
350 g (12 oz) shortcrust pastry
egg for glazing
150 ml (1/4 pt) sour cream
method
1. Heat the oil, add the onion and cook until it has just softened but not browned.
2. Add the meat, a little at a time, and brown it.
3. Drain off excess fat. Add the cooked rice, chopped eggs, cottage cheese, salt and pepper.
4. Mix thoroughly and leave it to cool.
5. Roll out the pastry until it is very thin.
6. Spread the meat mixture over the pastry and carefully roll it up.
7. Tuck the ends in well, sealing them with water.
8. Glaze with the beaten egg (or just the white if preferred).
9. Slide the roll carefully onto a greased baking sheet.
10. Bake at 180°C (350°F) Gas 4 for 30 minutes. Serve with the sour cream.
2. Add the meat, a little at a time, and brown it.
3. Drain off excess fat. Add the cooked rice, chopped eggs, cottage cheese, salt and pepper.
4. Mix thoroughly and leave it to cool.
5. Roll out the pastry until it is very thin.
6. Spread the meat mixture over the pastry and carefully roll it up.
7. Tuck the ends in well, sealing them with water.
8. Glaze with the beaten egg (or just the white if preferred).
9. Slide the roll carefully onto a greased baking sheet.
10. Bake at 180°C (350°F) Gas 4 for 30 minutes. Serve with the sour cream.
serving amount
serves 4 - 6
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