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Veal rolls stuffed with olives, bacon and puff pastry or fried calzonera sauce

Recipe by Carlos Fuster


For the meat

2 beef steaks

2 slices of DO ham Teruel

Olive pâté with black garlic from M de Molina

Patamulo cheese or similar



Caspe de M de Molina variety olives

Sauce with Calzonera sauce

Puff pastry oven variant
1 sheet of puff pastry
1 egg
To fry
Panko bread



1º Between two sheets of parchment paper (Oven) we place the two beef steaks together and with a rolling pin we give it small blows so that it is thinner and more elongated once it is done, we season it.


2º Next we prepare the mixture of cheese with the pate and spread it on the fillets and on them the ham. Chop the olives and reserve them.


3º For the puff pastry, stretch out the puff pastry and brush with egg, preheat in the oven at 200º C


4º Make a roll with the veal and then roll it up with the puff pastry and cut it into slices and prick them with a toothpick and bake for 20 min.


5º If the option is to fry, we heat a good amount of EVOO or the fryer to 180º, we also make the veal roll, cut and prick it with a toothpick and pass it through flour, egg and breadcrumbs and fry.


We enjoyed either of the two egg roll options.