Pastry Dough
1 egg
1/2 cup cold water or dry white wine
1/4 cup butter, softened
250g cold unsalted butter
3 1/2 cups all-purpose flour
1/2 teaspoon salt
For the filling
1 slightly beaten egg
1/2 cup grated cheddar cheese
350g ground beef
1 tablespoon finely chopped onion
A pinch of nutmeg, salt, and black pepper
1/4 teaspoon ground cinnamon
1 large egg white with 2 tablespoons water
Pastry Dough
1 egg
1/2 cup cold water or dry white wine
1/4 cup butter, softened
250g cold unsalted butter
3 1/2 cups all-purpose flour
1/2 teaspoon salt
For the filling
1 slightly beaten egg
1/2 cup grated cheddar cheese
350g ground beef
1 tablespoon finely chopped onion
A pinch of nutmeg, salt, and black pepper
1/4 teaspoon ground cinnamon
1 large egg white with 2 tablespoons water
In a small bowl, beat the egg with the cold water and softened butter
Cut the unsalted butter into small pieces
Add the flour, salt, and butter to a mixing bowl
Mix until a smooth dough forms
Make an indentation in the dough mixture and add the egg wash and butter mixture
Mix until a firm and smooth ball forms
Divide the dough into 2 parts and refrigerate for at least 1 hour or overnight
One hour before using, remove the dough from the refrigerator, roll out each part to a thickness of about 1/8 inch, and cut into 12 squares, each 12 cm in size
Heat the oven to a high temperature (220°C)
Mix the egg with the cheese, ground beef, chopped onion, nutmeg, salt, black pepper, cinnamon, and crumbled egg white
Divide the filling into 4 parts and place each part in the center of each pastry square
Dampen the edges with water
Roll up the pastry squares tightly, folding the sides inward
Poke each roll with a fork to create small holes
Decorate with a piece of pastry cut into a flower shape or other decorative design
Place the rolls on a baking sheet, brush with the beaten egg white, and bake for 15-20 minutes, or until golden brown
Let cool before serving
Make approximately 24 meat rolls.
