Main Meal Recipes > Poacher Roll
Starter - Smoked Haddock Mousse
Main Course - Poacher Roll
Dessert - Honey & Lemon Sponge
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)
- 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.
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Comment Script
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.
Ingredients
puff pastry made from 2 cups flour and 1 cup shortening9 - 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)
Method
- 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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