Place 3 eggs into a pot and cover with enough of water. Let the water boil and then turn off the stove. Cover the pot and keep it like that for exactly 4 minutes. Then transfer the eggs into a bowl with a lot of cold water. This way you will prevent them from being overboiled, but you will be able to peel them.
Using your hands, mix the two kinds of minced meat with an egg, sea salt, black pepper and garlic powder. Now finely chop the spring onion and add it to the mixture. In the end, add sesame seeds and mix a bit more with your hands. Add melted butter and olive oil and make sure everything is well mixed.
Place the meat mixture in between two parchment papers and flatten it using a rolling pin. Try not to make it too thin. It needs to be approximately 30x30 cm (11x11 inch) square and at least 2,5 cm (1 inch) thick.
Spread the dijon mustard all over the meat mixture. Now sprinkle goat cheese and add finely chopped red horn pepper (preferably pickled, but you can use fresh too)
Carefully peel the eggs and place them at the end of the meat mixture. Using one side of the parchment paper, start rolling from the side where you placed the eggs. This way they will end up in the middle of your roll. You can additionally press the roll with your hands so that it sticks together. Place the roll on a baking sheet or pan together with the parchment paper.
Mix the egg yolks with sour cream or goat yoghurt and cover the roll from all sides. Now sprinkle aged goat or sheep cheese. bake at 200ºC (400ºF) for 35 minutes. Let the roll cool down at least halfway before serving because it will be much easier to cut nice slices.