Meat rolls

Category: Meat dishes

Ingredients
Filling:
Minced pork or beef	400 g
Egg	1 PC.
Salt	8 g
Black pepper	1/4 tsp
Parsley
Dough:
Wheat flour	350 g
Cold butter	70 g
Lard	40 g
Salt	1 tsp
Boiling water	1/2 cup
Lubricating egg
Ketchup for lubrication

Cooking method

If you want to please yourself with something unusual, satisfying and tasty, then why not cook meat rolls? Meat sausage in a dense crispy dough, and even with ketchup! A worthy competitor to a hamburger - isn't it? Only clearly not so beaten ...
For the filling, mix the minced pork, egg, finely chopped onion, chopped parsley, salt and black pepper until smooth.
Dough:
Sift flour into a bowl.
add cold butter. Using the "spatula" attachment, we work the butter into the flour until coarse crumbs are formed.
Put the lard in a separate container, add boiling water and salt, mix until smooth.
Bring to a boil
With the engine on, pour the hot mixture into the oil and flour mixture. We are waiting for the dough to gather into a lump.
We spread it on a work surface dusted with flour. We work quickly. Roll out into a rectangle 3-4 mm thick.

Divide into rectangles. The size of each rectangle is 10x15 cm. We coat the surface of each rectangle made of dough with ketchup, not reaching 1 cm to each of the edges. We form the minced meat into a sausage 8 cm long. Each roll requires about 40 g of meat. We spread it on the dough, stepping back 2 cm from the top edge.

We roll each blank into a roll, starting from the end where the minced meat lies. Lubricate the surface of the rolls with a slightly beaten egg. We make cuts with a sharp knife.
We bake at 190C for 50 minutes. Cool on the wire rack
Delicious both hot and cold! We really liked both types!