Unroll French pastry and cut into two parts. Spread thinly sliced, four slices of long-ripened ham on the pastry, leave a margin of one centimeter on the edge of the pastry.
Chop the mushrooms finely and fry until completely dry. Blend and fry again. Add salt and pepper.
Spread mustard thinly on the ham. Put the mushroom paste. Put the Caesar roll in the middle and wrap the pastry so that it tightly rolls all ingredients and close the sides by rolling them under the Caesar roll.
Put the prepared Caesar roll into a baking mold covered with baking paper. Cut gently a herringbone on the surface and grease with a beaten egg. Bake for 20–30 minutes at 180°C.
Serve on a plate with sour, thick cream sprinkled gently with pepper and salt.
We recommend a glass of red wine.
Enjoy your meal!
- 2 pieces of beef Caesar rolls
- 1 package of cooled French pastry
- 8 slices of long-ripening ham
- 2 tablespoons of French mustard
- 1 kg of fresh mushrooms
- 1 egg
- sour cream
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