Mince Roly-Poly

Ingredients

• 8 ozs. flour
• 1 heaped teaspoonful Miller’s British Baking Powder
• 1 level teaspoonful salt
• 2 ozs. fine semolina
• 2 ozs. grated raw potato
• 8 ozs. raw minced beef
• 2 chopped spring onions (or a leek) if obtainable
• 2 grated carrots
• a good pinch of mixed herbs
• a little vegetable liquor to blend
• salt and pepper

Method

1. 1

   To make the pastry mix the flour, semolina, salt and baking powder, add the grated raw potato and a little water if necessary.

2. 2

   Knead lightly and roll out to an oblong shape.

3. 3

   Mix together the minced meat, finely grated carrot and onion, herbs and seasoning, using a little vegetable liquor to make a soft consistency.

4. 4

   Spread over the pastry, leaving a good margin all round and sprinkle with salt and pepper.

5. 5

   Damp the edges, roll up, pressing the edges firmly together.

6. 6

   Place in a greased paper and steam for 2.5 hours.

7. 7

   Serve hot with vegetable accompaniments.

Nutrition per serving

As published

This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 6. The excerpt below is the record exactly as published.

MINCE ROLY-POLY PASTRY : (for when there is NO suet) 8 ozs. flour 1 heaped teaspoonful Miller’s British Baking Powder 1 level teaspoonful salt 2 ozs. fine semolina 2 ozs. grated raw potato FILLING : 8 ozs. raw minced beef, 2 chopped spring onions (or a leek) if obtainable, 2 grated carrots, a good pinch of mixed herbs, a little vegetable liquor to blend, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.