After my previous success with the Faux Chick’n Spread from Old English Cookery, I decided to revisit it. Whilst flicking through the book I came across a recipe for a Bacon Roly Poly. Ah, pastry, my worst enemy…or is it? My game pie came out pretty good, perhaps it was time for me to crack out the veggie suet and try a different kind of pastry. I had been considering doing a dessert Roly Poly, as it I used to love them as a kid and it would be nice to veganise a classic. It was hard to choose but I decided to go with a modified Bacon Roly Poly because let’s me honest, it’s weirder than a jam sponge.
- 340g self raising flour
- 140g veggie suet
- pinch salt
- 1 packet sosmix
- 1 packet stuffing
- 1/2 onion chopped
- 5 mushrooms, sliced
- soya milk to brush
- Heat the oven to 200C.
- Prepare the sosmix and stuffing in separate bowls.
- To make the pastry mix the flour, suet and salt. Add a little water and knead until a dough is formed. I don’t know how much water to use. Apparently in the old days people magically learnt how to make suet pastry as soon as they left the womb, because there were no instructions on how much water to use and I didn’t think to measure any. Sorry!
- Roll the pastry out and layer the ingredients on top. I started with sosmix, then onions and mushrooms and crumbled the stuffing on top.
- Carefully roll the pastry up nice and tight, shaping the pastry into a nice neat log. Pop it onto a baking tray. Brush soya milk on the outside of the roll and bake for 30 minutes.
Other Mofoers are still going strong! You have to check out this Deep Dish Mac n Cheese Pizza from Easy Vegan and Walks Talks and Eats has made these yummy looking Spicy Bean Burgers! Go go go!