Wicklewood's Ploughman’s Roly Poly (Gluten Free) |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a variation of a traditional Norfolk suet dish called Plough Pudding; made in a pudding bowl and boiled for several hours. Delicious though that is, I find that gluten free pastry doesn’t hold up too well the amount of handling needed, plus I prefer the ease, and taste of the baked version. Prep time includes 15 mins resting Ingredients:
6 ounces gluten-free flour, mix |
1/2 teaspoon xanthan gum |
1 tablespoon dried sage, finely chopped |
seasoning |
3 ounces gluten free vegetable suet or 3 ounces lard |
cold water |
1 tablespoon vegetable oil |
4 gluten free sausages, skinned |
3 slices back bacon |
1 medium onion, chopped |
3 tablespoons applesauce |
Directions:
1. Preheat oven to 180c.
2. Sift flour mix and xanthan gum into a bowl, add seasoning, sage and suet, mix well.
3. Add just enough cold water to bring the mixture together into soft dough.
4. Place on a lightly floured surface and gently knead until smooth. (For a really light pastry try not to over handle the dough)
5. Gently roll out the dough into an 8 by 12 rectangle.
6. In a bowl mix the sausage meat and applesauce together,.
7. Using a pallet knife, Spread the sausage mixture over the pastry leaving about 1/2 border.
8. Over a medium heat, gently soften the onions.
9. Cut the bacon rashers into 1 strips add to the onions season well and sprinkle over the sausage meat.
10. Brush the edges of pastry with water.
11. Starting at a narrow end, carefully roll the pastry.
12. Place the roll seam side down on a lined baking sheet, leave to chill for 15 minutes.
13. Bake for 30-40 mins until golden.
14. Leave to cool for 10 mins before cutting.
15. Serve hot or cold.
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