03 January 2013,02:37 by
Ponmathi Srilekha.S

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Get the best dish you always wanted for! The beef roly poly with herb suet pastry, you can create perfect menu for the whole family. It has a tempting aroma, mixed with delicious ingredients like beef stock, herbes and other added components.
Serves :

Preparation Time :
1 hour

Cooking Time :
4 hours

Preparation Method :

  • Preheat the oven to Gas Mark 6/200°C/400oF.
  • Melt the dripping in a large saucepan and fry the minced and diced beef for 10 minutes.
  • Add the onions, carrots and rosemary, fry it for further 5 minutes, season it with salt and pepper.
  • Add flour and cook for further 2-3 minutes. Add the stock and port very slowly.
  • Finally add the Worcester sauce and tomato puree, cook for further 30 minutes, stirring every 4 minutes.
  • Blend in the peas and allow the mixture to cool.
  • To make the suet pastry, sift the flour and salt into a bowl.
  • Add the beef suet and fines herbes and just enough beef stock to make a scone-like dough.
  • Let the pastry stand for 10 minutes, then roll it out into a large rectangle.
  • Spread the surface with the beef mixture. Roll up the pastry and fold the sides underneath.
  • Wrap it carefully in greased greaseproof paper and then in a muslin cloth.
  • Steam it in a steamer for 2 hours or place the roly poly on a grill rack in a large roasting tin half-filled with water.
  • Cover it with cooking foil and bake in the oven at Gas Mark 6/200°C/400°F for 45 minutes, then at Gas Mark 4/180°C/350°F for 45 minutes.


  • 25 grams beef dripping
  • 450 grams roughly minced beef
  • 225 grams of fat removed sirloin, diced
  • 2 large onions, peeled and sliced
  • 2 carrots, peeled and diced
  • A pinch of fresh rosemary
  • Salt and freshly ground black pepper (to taste)
  • 25 grams plain flour
  • 275 ml Basic Beef Stock
  • 2 tablespoons port
  • 1 tablespoon Worcester sauce
  • 1 tablespoon tomato puree
  • 100 grams garden peas

For the herb duet paltry

  • 500 grams self-raising flour, sifted
  • ¼ teaspoon salt
  • 225 grams freshly shredded beef suet
  • 1 teaspoon fines herbes
  • 150 ml cold Basic Beef Stock

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