Mincemeat Roly Poly
A change from traditional mince pies and served with custard or brandy sauce, delicious.
1 quantity of suet crust pastry, add half a tsp salt and 2 tbsp soft brown brown sugar to the dry ingredients.
6 tbsp mincemeat
1. Preheat the oven to 200C/ gas mark 6/ 400F
2. Roll out the pastry to form a large rectangle on a floured worksurface.
3. Spread the mincemeat over the surface leaving about a centimetre around the edge.
4. Gently roll up to form a long sausage and secure the ends, moisten with a little water to help
the edges stay together.
5. Place on a large piece of baking paper and wrap to form a parcel, make a pleat at the top to
allow the roly poly to rise. Completely enclose the roly poly and secure well.
6. Then wrap in foil in the same way. Secure if necessary with string.
7. Place on a grill rack and pour boiling water in the grill pan until half full.
8. Place the rack with roly poly on the pan and bake in the oven for about 35 minutes.
9. Remove from the oven and unwrap the foil and paper and serve hot.
Suet Crust Sausage roll.
A change from the flaky pastry version and very easy to make.
1 quantity of suet pastry, add 1⁄2 tsp dried sage to the dry ingredients 500g minced pork
1⁄2-1 level tsp salt black pepper to taste 2 tsbp soy sauce
50g fresh breadcrumbs
1. Put the pork and all the seasonings, soy sauce and breadcrumbs in a bowl and mix well
together with your hands.
2. Roll out the suet pastry on a lightly floured work surface into a narrow rectangle measuring
about 35cm by 20cm and about 1cm in depth.
3. Form the pork mixture into a long sausage shape to fit the pastry down the centre
lengthways.
4. Dampen the edges of the pastry and wrap around the meat securing the edges of the pastry
together.
5. Cut into rolls whatever size you choose and place seam down on a greased baking sheet.
6. Bake in a preheated oven at 190C /gas mark 5/375F for 25 minutes until deep golden brown.
7. Best eaten warm.