Beef Roll
Printable Version
 
  Ingredients:

FOR FILLING:
1 tablespoon vegetable oil
1 lb minced raw beef
1 onion, peeled and chopped
2 oz mushrooms, chopped
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon dry mustard
6-8 stuffed olives, chopped
2 tablespoons finely-chopped parsley
about 1/2 pint gravy or stock

FOR PASTRY:
8 oz plain flour
1 teaspoon salt
1 teaspoon baking powder
3 tablespoons finely-chopped parsley
3 oz fat
milk to mix

Pre-heat oven to 400°F Mark 6
   
  Making:
     
  1. Heat the oil in a pan, add meat, onions and mushrooms and cook, stirring frequently, until the meat and onions are brown. Stir in all the dry ingredients, olives, parsley and enough gravy or stock to moisten. Stir all together over low heat for 5 minutes, then leave to cook while making the pastry.
  2. Stir flour, salt and baking powder into a bowl, add parsley. Rub in the far until the mixture looks like breadcrumbs. Add enough milk to make a fairly soft dough. Turn on to a floured surface and knead lightly.
  3. Roll into an oblong shape about 10 by 14 inches. Spread the meat mixture over the dough to within 1/2 inch of the edges. Dampen the edges of the pastry and roll up like a Swiss roll, pressing the edges well together.
  4. Place on a greased baking sheet and bake for about 30 minutes. Serve hot, cut into slices, with the remaining gravy, or cold with salad.
   
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