SALTY ROLL WITH MEAT

First you need to prepare the filling. Finely chop the leek and fry it in a little oil in a pan. Add minced meat and stew everything together. Towards the end, add salt, add vegetables to taste, pepper, and if you like parsley, add some finely chopped parsley.

In a separate bowl, beat eggs and oil with a little salt.

Separate the peels and separate the two separately. They will serve as a base, i.e. as a wrapper for the roll. Place one on top of the other and brush the top crust with a mixture of egg and oil. About 2-3 tablespoons will be enough for coating the crust.

Each subsequent crust, out of the remaining 10 crusts, should be coated with a mixture of oil and egg and arrange the filling along the edge and roll it into a thin “tube”. Arrange the first 4 crusts next to each other at the beginning of the basic crust, spread them, arrange 3 over them, then 2 and finally 1 remaining crust. Be sure to coat between the layers with a mixture of oil and egg. In the end, everything should resemble a pyramid roughly, which I hope is at least a little visible in the pictures. Spread the top crust as well and roll everything up gently. If it’s easier for you, just flip over the top of the crust and tuck the roll in, without turning. Brush the top with the remaining egg and oil coating.

Carefully transfer the roll to a tray covered with paper and bake in a preheated oven at 200 degrees for about 20 minutes, until nicely browned on top.

Cool the baked roll a little and cut it into pieces and serve.