Name: Christmas three-meat roll with quail eggs
Prep time: 30 min
Cook time: 50 min
Total time: 90 min
Yield: 8
Cuisine: Colombian
Ingredients: 4 slices sliced white bread; 100 ml milk; 2 eggs; 1 red bell pepper, finely chopped; 1 small onion, finely chopped; salt, to taste; 50 g chopped dried fruit; 50 g raisins; walnuts or almonds, optional, to taste; 250 g ground beef; 250 g ground chicken; 250 g ground pork; 10–12 hard-boiled quail eggs, peeled; vegetable oil, as needed; food coloring seasoning or turmeric, as needed

Christmas three-meat roll with quail eggs

A festive beef, chicken and pork roll filled with quail eggs, raisins and dried fruit. Gently simmered, then pan-browned, with step photos and video.

By Néstor Bastidas · Updated on 3 November 2026

Total time

1 hr 30 min

Preparation

30 min

Cooking

50 min

Rest / waiting

10 min

Servings

Difficulty

Intermediate

Cuisine

Colombian

Method

Soak the bread
Tear 4 slices of bread into a bowl and pour over 100 ml milk. Leave for about 5 minutes, then mash with a fork into a moist paste without large pieces.
Soak the bread
Mix the three meats
Add the 2 eggs, chopped red pepper and onion, salt, dried fruit and raisins to the bread. Add chopped walnuts or almonds if using. Work in 250 g each of ground beef, pork and chicken until evenly combined. Do not taste the raw mixture.
Mix the three meats
Flatten and fill
Divide the mixture in half to make two rolls. On a clean surface lined with food wrap, flatten each half into an even rectangle about 1.5–2 cm thick. Arrange 5–6 peeled, cooked quail eggs end to end in a line near one long edge, leaving room to seal. If the shaping wrap is not cooking-rated, remove it before adding a suitable cooking wrapper.
Flatten and fill
Roll and tie
Lift the wrap to roll the meat around the eggs, peeling it away as you go so none is trapped inside. Seal the seam and ends. Enclose in food-grade wrapping explicitly approved for immersion at the cooking temperature for at least 40 minutes, or longer if needed. Secure the ends and tie around each roll with undyed cotton kitchen string. Ordinary household cling film is unsuitable unless its manufacturer authorizes this use.
Roll and tie
Simmer until cooked
Heat enough water in a wide pot to cover the rolls. Lower them in and maintain a gentle simmer. The video gives 40 minutes, counted after the water returns to a simmer. Turn if necessary. Check the thickest part of the meat, away from the egg, with a clean thermometer: it must reach at least 165 °F (74 °C). Continue cooking if needed, always within the wrapper manufacturer’s time and temperature limits.
Simmer until cooked
Drain, unwrap and brush
Lift the rolls onto a rack or tray and let them cool enough to handle safely. Carefully open the wrapping to drain the liquid, keeping clear of the steam. Remove every piece of film and string, then pat the surface dry. Mix a little oil with food coloring seasoning or turmeric and brush over the rolls.
Drain, unwrap and brush
Brown in a skillet
Heat a thin layer of oil in a wide skillet over medium heat. Brown the completely unwrapped rolls on all sides for about 8–10 minutes in total, turning carefully. Adjust the heat to prevent burning or breaking. Browning finishes the outside; the meat must already have reached the required temperature.
Brown in a skillet
Rest and slice
Rest for about 10 minutes. Cut with a sharp knife into slices about 1.5–2 cm thick to reveal the quail egg center. Serve warm. Makes approximately 8 servings, depending on slice size and side dishes.
Rest and slice