Meat Roll in Biscuit Dough
From:	Marie-Thé
Comments:	This roll can also be prepared with meatpie filling, which makes it delicious and economical as well. Salmon or any other fish, mixed with a thick bechamel [white sauce], makes an excellent composition for fast days. These rolls can also be made very small and dainty for buffets with different mixtures; they are also popular at cocktail parties.
Ingredients	Preparation
4 cups [1 L] flour 6 teaspoons [30 ml] baking powder 1/2 teaspoon [2.5 ml] salt 2/3 cup [160 ml] shortening 1 1/2 cups [375 ml] milk Melted butter Salad oil 1 egg Cold Meat Mixture 2 pounds [1 kg] any cooked meat such as poultry, pork, beef, veal... 1/4 pound [113 g] onions, minced Fat 1 cup [250 ml] stock Seasonings	Prepare cold meat mixture. Mix dough as you would for baking powder biscuits. Spread dough on board and roll 1/2-inch [1.3 cm] thick, or less. Fill evenly with cold meat mixture, about 3/4-inch [3.75 cm] thick. Roll carefully cold dough and cold meat together. Wet ends of roll to seal perfectly. If possible, refrigerate. Brush a flat pan with a mixture of melted butter and oil. Beat egg with a little salad oil; reserve. Slice meat roll; arrange slices on pan. Brush the surface of each slice with reserved egg/salad oil mixture. Cook in [350°F / 180°C] oven until dough is well cooked and golden brown. Serve with any good sauce you lie - brown meat sauce, tomato sauce, mushroom sauce, ... Cold Meat Mixture Mix meats or use separately. Cook onions, in some good fat, until soft; add meat and mix with stock. Add seasonings to taste. Cool completely before using.