Victorian Bacon Roli-Poli - cooking recipe

Ingredients

for the filling
180 g slice streaky bacon
100 g minced beef
1 onion, diced
1 tablespoon parsley, chopped
1 teaspoon thyme, chopped
3 spring onions, sliced
2 tomatoes, deseeded, skinned and diced
100 g mixed mushrooms, diced and sauteed
for the pastry
300 g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
water

Preparation

Combine the Flour and Suet with the raising agents and Salt and bring together to a soft but not sticky dough with a little cold Water.
Chill for 30 minutes.
Mix together the miced beef with the chopped Onion, Thyme and Parsley and season with Salt and Pepper.
Flatten this mixture on a flexible mat or clingfilm to a rectangular shape about 30cm by 20cm.The flexible mat will help when transfering it onto the pastry.
Roll the Pastry on a floured work surface with a floured rolling pin into a rectangular shape about 1/2 cm thick and slightly larger then the meat mixture sheet.
Using your best knitting skills, make a Lattice with the bacon rashers on top of the pastry, leaving about 2 cm around the edges.
Transfer the flattened meat mixture on top of the bacon and sprinkle the other fillings all over.
Moisten the edges with water and roll the whole thing up into a Roli-Poli.
Squish the ends together and leave the seam underneath.
Place the Roli-Poli into a tin foil lined steamer basket and cover/seal with foil, leaving enough space for the pastry to expand.
Steam this now for about 1 1/2 hours.
Carefully remove the Roli-Poli and place it into a greaseproof paper lined and oiled baking tray and put it into the oven at 180 degrees for 30 minutes to brown the surface.
Once it has nicely browned, take it out and leave to rest for 10 minutes.
Cut into thick slices and serve.