Victorian Bacon Roli-Poli
photo by Jana Steinhagen
- Ready In:
- 2hrs 30mins
for the filling
- 180 g slice streaky bacon
- 100 g minced beef
- 1 onion, diced
- 1 tablespoon parsley, chopped
- 1 teaspoon thyme, chopped
- 3 spring onions, sliced
- 2 tomatoes, deseeded, skinned and diced
- 100 g mixed mushrooms, diced and sauteed
for the pastry
- 300 g plain flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon bicarbonate of soda
- 1⁄2 teaspoon salt
- Combine the Flour and Suet with the raising agents and Salt and bring together to a soft but not sticky dough with a little cold Water.
- Chill for 30 minutes.
- Mix together the miced beef with the chopped Onion, Thyme and Parsley and season with Salt and Pepper.
- Flatten this mixture on a flexible mat or clingfilm to a rectangular shape about 30cm by 20cm.The flexible mat will help when transfering it onto the pastry.
- Roll the Pastry on a floured work surface with a floured rolling pin into a rectangular shape about 1/2 cm thick and slightly larger then the meat mixture sheet.
- Using your best knitting skills, make a Lattice with the bacon rashers on top of the pastry, leaving about 2 cm around the edges.
- Transfer the flattened meat mixture on top of the bacon and sprinkle the other fillings all over.
- Moisten the edges with water and roll the whole thing up into a Roli-Poli.
- Squish the ends together and leave the seam underneath.
- Place the Roli-Poli into a tin foil lined steamer basket and cover/seal with foil, leaving enough space for the pastry to expand.
- Steam this now for about 1 1/2 hours.
- Carefully remove the Roli-Poli and place it into a greaseproof paper lined and oiled baking tray and put it into the oven at 180 degrees for 30 minutes to brown the surface.
- Once it has nicely browned, take it out and leave to rest for 10 minutes.
- Cut into thick slices and serve.
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