Bacon Roly Poly Food

BACON ROLY POLY

Steps:

• Fry the bacon in a large non-stick pan in the oil until cooked and then set aside using a slotted spoon.
• Sweat the onions on a low heat in the same pan with a lid for about 5 minutes.
• Stir in the chopped mushrooms and sweat for a further 5 minutes under a lid.
• Sieve the flour, mix in the salt and suet and then add the water to give a firm dough which comes away from the sides of the bowl cleanly.
• Roll out the dough to a rectangle shape the same width as the pudding sleeve about 1/4 " thick.
• Lay the bacon and onions/mushrooms over the dough leaving a gap along the sides and the bottom edge.
• Season with the pepper and a little mace if using.
• Roll up the pudding and seal the sides and bottom edge with a dab of water.
• Put in pudding sleeve or roll up in a layer of grease proof paper and foil loosely (to allow for expansion) and scrunch foil to seal.
• Place in a steamer over boiling water for 2 hours topping up the water regularly.
• Once ready slice up and serve with your favourite vegetables and gravy or tomato ketchup if preferred.

VICTORIAN BACON ROLI-POLI

Steps:

• 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.