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Mincemeat Roly-Poly

ingredients

175 g (6 oz) suetcrust pastry
60 - 90 ml (4 - 6 level tbsp) mincemeat
little milk

method

1. Roll out the pastry to an oblong measuring about 23 x 27.5 cm (9 x 11 inches).

2. Spread the mincemeat on the pastry to within 0.5 cm (1/4 inch) of the edges.

3. Brush the edges with milk and roll up like a Swiss roll from the narrow end, sealing the ends.

4. Grease a piece of foil measuring 73 x 33 cm (9 x i3 inches). Place the roll on the greased foil and wrap the foil round the roll loosely, to allow room for expansion, but seal the edges very well.

5. Steam for 1 - 2 hours. Serve with a custard sauce.

What did you think?

4 people have helped to review this recipe. Thankyou!

No custard!
posted by Sue B @ 03:39AM, 9/11/10
But don't serve this savoury dish with custard!
Gravy & veg would be better
Whaddya mean.... No custard??
posted by JBF @ 06:34AM, 12/28/10
Why on earth would you put veg and gravy with a pudding?? This recipe is made up with mincemeat, as in mince pies, not minced meat that you would in a cottage pie, etc...

It's just the recipe I've been looking for to use up the last of my mincemeat after the Christmas festivities! Thanks
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