Main Meal Recipes > Poacher Roll

This recipe is part of the March 2006 Recipes Menu

Starter - Smoked Haddock Mousse
Main Course - Poacher Roll
Dessert - Honey & Lemon Sponge

How to make poacher roll:
This tasty but filling dish is an ideal March warmer. It has a bacon and herby stuffing and can be eaten either hot or cold so could be used when the weather is better for a picnic lunch.


puff pastry made from 2 cups flour and 1 cup shortening
9 - 10 bacon slices
2 cups pork sausage meat
1/2 cup chopped mushrooms
1 small onion peeled and chopped
1 tablespoon chopped fresh mixed herbs
1 teaspoon prepared mustard
seasoning to taste
beaten egg to glaze
(see measure conversions for more information)


- Roll out the pastry to an oblong about 13 inches by 10 inches.
- Chop the bacon and mix with the sausage meat, chopped mushrooms and onion, herbs, mustard and seasoning.
- Form into a sausage shape and put in the centre of the pastry.
- Brush the pastry edges with water and roll up.
- Seal the pastry at both ends to enclose the filling completely.
- Turn the roll over so that the join is underneath and put on a wetted baking sheet.
- Decorate with pastry trimmings, and cut 3 slashes in the top.
- Brush with the egg beaten with a pinch of salt.
- Bake in a preheated oven 425oF/ 220oC/gas mark 7 for about 20 minutes and then reduce the heat to 375oF/190oC/gas mark 5 and bake for a further 40 minutes.