Friday, 2 March 2018

SAVOURY ROLY POLY



I'm so cold at the moment, February has been the coldest on record so perhaps this is why I'm craving warming comfort food, not just comfort food in fact but stodgy comformt food, the kind that comes with gravy or custard if you're going down the sweet route.

So, this was my train of thought -  I fancy a pie. Then I thought of suet pastry with it's soft breadiness just perfect for soaking up gravy and crisp outside, Oh my goodness, this has to be a quick make because I want it now. Right, what have I got in the fridge that can go in a pie, not much. But then inspiration struck and my savoury roly poly was born.

You can keep this veggie and add some muchrooms to the mix instead of bacon,  always used vegetable suet anyway, it doesn't seem to make any difference.

PASTRY
300G Self Raising Flour
150g Suet
Small Bunch of Flat Leaf Parsley finely chopped
150ml Water

1 tbsp Oil
150g Streaky Bacon, chopped
1 Leek
1/2 Red Onion, diced
1 Garlic Clove, minced
Salt & Pepper
1 Egg, beaten

Start by making the pastry. Add the suet to the flour then stir through half of the parsley, now slowly add the water combining the mix to form a dough. I do this in a free standing mixer but by hand is good, start mixing with a knife till it comes together.  Once you have a dough, knead it a little on a floured surface then wrap in cling film and rest in the fridge till ready to use.






Now heat the oil in a pan and add the bacon.  While the bacon cooks, slice the leek down the middle then slice into half moons, add this to the bacon along with the onions and garlic and cook till soft but not coloured. Stir through the remaining parsley and season to taste, I like lots of pepper but be careful with salt as the bacon will add this too.




Once cooked, leave to cool a little while you roll out the pastry.  It's quite a sticky pastry so I find it easier to roll it out on parchment.  Roll it into a rectangle roughly 30 x 40 cm.  it should be about the thickness of a pound coin. Brush the edges with egg then spread your filling evenly over the top leaving your egg washed border clear. Now, you know the deal, roll up your pastry along the longest edge till you have a lovely plump pastry sausage. Slide it into the middle of your parchment and use the parchment to lift the whole thing onto a baking sheet.  To finish, brush with egg and bake for 30-40 minutes till golden and gorgeous.





In the end, I didn't have gravy, Baked beans made it even more comforting Xx





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