Savoury roll fillings

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Eggs

By Food24 November 03 2009
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Ingredients (17)

SAVOURY ROLL
80.00 ml butter
125.00 ml flour — cake
salt — pinch
5.00 ml mustard — powder
375.00 ml milk
4.00 eggs — extra-large, separated
BULLY BEEF FILLING
300.00 g bully beef — diced
150.00 ml cheese — grated
100.00 ml mayonnaise
15.00 ml chutney
15.00 ml mustard — prepared
ASPARAGUS FILLING
3.00 eggs — hard-boiled, chopped
65.00 ml mayonnaise
50.00 ml sour cream
50.00 ml cottage cheese — smooth
salt and freshly ground black pepper
410.00 g asparagus — tinned, drained
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Method:

Preheat the oven to 180 °C (350 °F). Spray a 34 x 24 cm Swiss roll tin with non-stick spray and line with baking paper.
Prepare a white sauce: Melt the butter in a large saucepan. Add the cake flour, salt and mustard powder, stir to form a smooth paste and heat until the mixture comes to the boil.
Stir continuously. Remove from the heat and add small quantities of the milk while stirring continuously. Return to the stove and heat until the mixture comes to the boil and thickens.
Remove from the heat and leave to cool slightly. Whisk the egg yolks lightly and blend with a little of the white sauce. Add the remaining white sauce and mix well. (The roll may be prepared well in advance up to this step before baking.)
Whisk the egg whites until soft peaks form and fold into the white sauce mixture using a metal spoon. Turn into the prepared tin and place in the oven immediately.
Bake for 20 minutes or until puffed out and golden brown. Remove from the oven and turn out on a wire rack covered with a clean cloth. Remove the baking paper carefully and roll up along the width, using the cloth as a guide. Cool completely before covering with the filling.
Mix together the ingredients for either of the two fillings. Carefully unroll the roll and spread evenly with the filling.
Roll up once more and slice just before serving.



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