|The CRYPT Mag|
By Liz Green
1 pound (500g) beef mince
4 cups plain flour
2 cups suet
1 teaspoon mustard powder (optional)
Heat oven to gas mark 6, 300 degrees. Lightly grease baking tray with paper kitchen towel dipped in cooking oil.
With the flour, suet, salt and mustard powder in a bowl, gradually add water until it becomes a slightly sticky dough.
Roll out on a floured surface just like pastry dough, in a rectangular shape and around finger thickness.
While it rests, chop the onion and gently fry in a frying pan with a little cooking oil, until soft. Add the mince to the onion and fry until browning. Allow to cool.
Spread tomato sauce thickly over the pastry, then spoon the mince and onions on top evenly.
Starting at one end, roll the pastry, mince and onions into a Swiss Roll and place on baking tray.
Cook in the oven for approximately 30 minutes or until golden on top. Check the middle with a skewer to ensure it is fully cooked.
Serve with potatoes, gravy and vegetables for a cheap and filling Sunday lunch.
© RIYAN Productions