Guacamole roll

 For the powdered ham:

• Cut thin layers of ham (without fat) and dry in the oven at a low temperature.
• Once completely dried, grind in a blender and crush until a fine powder is obtained.
• Store in a cool dry place.

For the guacamole:

• Once the guacamole is made, reserve in a piping bag with a curly tip and vacuum pack with the avocado pit, to avoid browning.

For the onion sauce:

• Fry the onion until soft, and once cooked, blend with some white stock or water.
• Mix with soft olive oil and strain.

For the pastry:

• Cut regular rectangles, grease with sunflower oil and roll up on a steel cylindrical mould.
• Fry them and remove from the mould.

ASSEMBLY

• Place some onion sauce in a tear shape on a slate plate.
• Stuff the pastry rolls with the guacamole and place one lying down and another standing up.
• Lastly, sprinkle with ham powder.
• Decorations may be modified.