Preheat oven at 180° C.

• Peel and remove seeds from tomato
• Grate cheese
• Boil and finely chop livers
• Soak bread in milk
• Grate  onion and garlic

1.  Place the minced veal in a bowl.

2.  Remove the bread from the milk, slice off the crusts and add to the mince.

3.  Add the onion and the garlic.

4. Sprinkle with salt and pepper, add oregano and the grated cheese. Knead for 5-6 minutes until mixture is well combined.

5.  Add the tomato and knead again. At this stage, you may add the chicken livers and knead again.

6.  Refrigerate the mixture for approximately an hour.

7.  On a smooth surface, lay out 3 sheets of pastry, one on top of the other, brushing each one with oil.

8.  Arrange the mince mixture along the length of the pastry and roll it up.

9.  Place in a greased oven tray and cook at 180C for half an hour; increase to 200C and cook for a further 20 minutes.

10.  Once it has browned, remove from the oven, allow to cool and slice.