The Bardic Chef: Recipe – Behir Rolls

I almost feel bad for this. This buttery, flaky pastry seems to be an instant hit with everyone I feed it to, but it’s so very fattening, I feel kind of guilty when I see them go back for seconds or thirds. Sure, the adventurers can work it off no problem, but the housewives and nobility? Not so much. … they’ll figure it out sooner or later.


For puff pastry:

  • 5 cups flour
  • 2 cups water
  • 2 ½ tsp salt
  • 2 cups butter

For rolls themselves:

  • 2 eggs
  • 1 ½ lbs ground behir meat
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp thyme
  • Sesame seeds


To make the puff pastry: In a large bowl, mix flour and salt together. Slowly stir in the water and knead until dough forms together and no longer sticks to the sides of the bowl. Shape into a ball and rest for 15 minutes. Roll the butter into a flat circle with a rolling pin, and chill until completely firm. Roll out the dough into a rectangle only half an inch thick, and put the butter circle in the center. Fold the two ends of the dough over the butter, encasing it, and roll out the dough once more. Fold into thirds, and chill for a minimum half hour. Repeat the rolling and folding, then chilling, two more times. After this is done, puff pastry is complete and can be rolled out for the rest of the recipe.

In another bowl, combine the behir meat and seasonings together. Roll out the puff pastry to 1/8 of an inch thick. Form meat mixture into a 1 inch log , the same width as pastry, and lay it along the long edge and roll until pastry slightly overlaps, then cut any excess pastry. Brush with beaten eggs at the seam and place it seam side down on a baking pan or stone. Cut inch long slits along the top, brush with more egg, and sprinkle with seeds. Cut into 3 inch logs. Bake, 1 ½ inches apart, in 375 degree oven, for twenty minutes.