Victorian Bacon Roli Poli Food

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.

PISTA CASHEWNUT POLI / NUTS PURAN POLI

Steps:

• Take maida in a bowl , Add ghee,.
• add salt, Turmeric powder .Add little water and start kneading the dough.
• The dough should be soft not too tight. Keep it aside for 1 hour.
• Take cashewnut and pista in a Microwave bowl.
• Microwave the nuts for one minute and let it cool.
• Grind the nuts with cardamom and dry coconut powder into a fine powder.
• Add sugar, blend again to a fine powder and keep aside.
• Divide the dough into 8 equal portions,Dust it with flour,.
• Roll it to thin circle,add 1 tbsp nuts mixture in it and cover and seal the edges. and roll out.
• Heat a tawa and Cook on both sides and smear a tsp of ghee.
• Serve hot and Enjoy.

VICTORIAN MARGUERITES

Steps:

• Preheat oven to 375°F
• Grease several baking sheets or coat with nonstick spray.
• In a large bowl, thoroughly stir flour, salt, cinnamon, nutmeg or mace, set aside. In another large bowl with electric mixer on medium speed, beat together butter and sugar till light and well blended.
• In another bowl, with electric mixer on high speed, beat egg yolks and 3 tbs warm water until light colored and thickened, 2-3 minutes. Beat the egg yolk mixture and lemon zest into the butter mixture until well blended and smooth.
• Gradually beat or stir in the flour mixture, until evenly incorporated. divide dough in half.
• Place each portion between large sheets of wax paper and roll out each portion 1/3" thick; check underside of dough and smooth out any wrinkles. Working with one portion of dough at a time, gently peel away, then pat one sheet of wax paper back into place. Flip the dough over, cut out the cookies.
• If at any point dough softens too much, transfer back to chill. Using spatula, carefully transfer cookies to baking sheets, spacing about 1 1/4 inches apart.
• Reroll any dough scraps. Continue cutting out cookies till all dough is used.
• Bake the cookies one sheet at a time in the upper third of oven for 8 -10 minutes, or faintly colored on top and just slightly darker at edges. Reverse sheets halfway through to ensure even browning. Transfer sheets to wire rack and let stand 1-2 minutes for cookies to firm up slightly. Transfer cookies to rack to cool completely.
• FROSTING: In large bowl with mixer on low speed, beat the egg whites, lemon juice and powdered sugar till blended.
• Increase the speed to high and beat 2-3 minutes or until glossy and stiffened.
• Preheat oven to 325°F Coat baking sheets with nonstick spray--thinly spread the cookie tops with layer of marmalade or preserves. Spread cookie with frosting to cover their sides.
• Place cookies on baking sheets, spacing 1 inch apart. Bake 8-11 minutes or frosting is just tinged with color.
• Let stand 15 minutes before serving. Store cookies airtight for up to 10 days or freeze up to 1 month.
• Once frosted, cookies should be eaten within 3 days.