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

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BEEF ROLY POLY WITH HERB SUET PASTRY

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 :
4

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.

INGREDIENTS

  • 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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