Stuffed Roll

Prepare the filling: Melt the butter or margarine

Add the chopped onion and cook until golden brown

Mix with the hard-boiled eggs, diced ham, scallions, and parsley

Pass through a food processor twice

Season with Dijon mustard, salt, and black pepper to taste

Check the seasoning and add more if desired

If the consistency is too dry, add a little mayonnaise

Let it chill in the refrigerator while preparing the dough

For the dough: Place the all-purpose flour in a bowl

Add the melted butter or margarine and cut with two knives until the mixture resembles coarse crumbs

Add the cold water, one tablespoon at a time, mixing with a spoon until the dough can be formed into a ball

Let it chill in the refrigerator for 1 hour

Heat the oven to moderate temperature (170°C)

On a lightly floured surface, roll out the dough to a rectangle 40cm x 30cm

Cut the rectangle into 4 strips, each 10cm x 30cm

Spread approximately 3/4 cup of filling down the center of each strip

Lift one long side of the dough over the filling

Dampen the edge

Fold the other long side of the dough over the top and press tightly

Close the ends tightly

Turn the roll over and place it in a baking dish, seam-side down

Cut without cutting all the way through, like slicing

Bake in a moderate oven (170°C) for 45 minutes or until golden brown

To serve, place on plates and cut each slice to the end

Make about 30 rolls.