DO NOT WRAP IN FOIL WRAP.
3 cups all purpose flour (whole wheat is good too)
1 1/2 cups vegetable shortening (originally it was grated suet)
1 tsp sea salt
1/2 tsp ground black pepper
3 cups minced onions
2-3 tsp dried sage, crumbled
1 pound cooked bacon, chopped small or crumbled
In a medium bowl:
Mix the salt and flour and with 2 knives or a pastry blade, cut in the shortening.
Add just enough cold water to make a light dough/pastry.
Roll on a floured board into a rectangle 1/4 inch thick.
Sprinkle the surface of the dough with the minced onions to 1 inch of the edge of the pastry on all sides.
Top the onions with the chopped or crumbled cooked bacon.
Sprinkle with the sage and black pepper.
Beginning on a long side, roll in jelly roll fashion to meet the other ling side and place, pinch the seem, to seal.
Place seem side down on a length of parchment or a clean cotton kitchen towel.
Secure the ends, by tucking under, and press to seal the seam and sides well.
Roll the paper or towel to contain the roly poly and secure the ends with kitchen string.
Boil in boiling water for 3 1/2 hours (remember to check on the pan and top the level up with more boiling water) in a lidded large pan.
OR Steam on a rack over boiling water for the same time..topping up with more boiling water as needed.
THIS RECIPE MAY BE HALVED IN THAT CASE JUST BOIL FOR 2 1/4 HOURS
Variations: as well as onions add minced carrots, leeks, garlic, bell peppers & etc.
In place of bacon use any cooked meat chopped fine.
Or make it all vegetarian and add some thick grated cheese
Try adding dried herbs or mustard to the pastry.
Mustard Sauce Recipe (this is also great for any own baked/boiled hams
1 tbsp flour
1 tbsp dried mustard (Coleman's English mustard)
2 tbsp vinegar
1 large egg
cooking liquor (the boiling water from the bacon roly poly)
1)Mix all the dry ingredients together in a medium saucepan.
2)Moisten to a thin paste with the vinegar.
3)The add the beaten egg, adding 1 1/2 cups of the cooking liquor and whisk well.
4)Add 2 more cups of the cooking liquor and bring to high simmer and stir as it thickens.
Check seasonings and serve.
For baked hams, Proceed up to #3 then add the egg mix to the cooking liquor in the roasting pan and stir to make a thick sauce, over medium heat.