Added:

6-8 slices or wedges of cooked ham
8 slices or wedges of cheese
10 hard-boiled eggs (for the central filling)
1 tub of chopped root vegetables (carrots, celery, leek, red onion, garlic and rosemary)
c/n Vegetable oil (for frying)
2 tablespoons tomato puree
1.5 litres of meat stock
100g breadcrumbs
120g melted butter
1 tablespoon finely chopped parsley
Preparation
Prepare the meat:
In a large bowl, mix the ground meat, dry breadcrumbs, grated onion, parsley, egg, salt and pepper. Mix well until the mixture is smooth.
Form the pie:
On a flat surface, place the baking paper. Spread the meat mixture into an even rectangle.
Cover the meat with the slices of ham and cheese. Then, place the hard-boiled eggs in a straight line in the center.
Roll:
Using the baking paper, carefully roll up the meat, making sure the eggs are in the center. Seal the ends to seal.
prevent the filling from leaking out during cooking.
Prepare the vegetables:
Spread the chopped root vegetables (carrots, celery, leek, red onions, garlic and rosemary) on a baking sheet. Drizzle with vegetable oil.