¼ cup tomato passata
1 tsp chipotle sauce
1 tbsp cream
1 cup cheddar cheese, grated
2 tbsp chopped chives
3 cups self raising flour
1 ½ cups sour cream
1 tbsp icing sugar
50g hot salami, chopped
100g bacon, chopped
2 cooked kransky sausages, chopped
Preheat the oven to 190°C and line a round baking dish with baking paper.
In a bowl, add the eggs, passata, chipotle sauce and cream, season with salt and pepper and whisk well until combined. Gently fold through the cheese and chives, then set aside.
In a larger mixing bowl, add the flour, sour cream, icing sugar and a pinch of salt and fold together until a dough forms. If it is too dry, add a little water. Work into a ball with your hands, then tip onto a floured surface and roll out into a rectangle, about 1cm thick.
Evenly scatter the chopped salami, bacon and kransky over the dough, then spoon the egg mixture over the top. Fold in one long edge, then continue to roll it up like a wrap, gently squeezing it so it holds together. Cut the log into 8 even pieces, then place into the prepared dish, cut-side up. They should be arranged close together so all the pieces are touching.
Bake in the oven for 25-35 minutes or until golden.