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Comments: |
This roll can also be prepared with meatpie filling, which makes it delicious and economical as well.
Serve along with any good sauce you like suach as a brown meat sauce, a tomato sauce, a mushroom sauce, ....
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, with all kinds of fillings, for buffets; they are also popular at cocktail parties.
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- 4 cups [560 g] flour
- 6 teaspoons [30 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
- 2/3 cup [150 g] shortening
- 1 1/2 cups [375 m'] milk
- Melted butter
- Salad oil
- 1 egg
Cold Meat Mixture
- 2 pounds [1 kg] any cooked meat cubes such as pork, beef, veal and/or poultry...
- 1/4 pound [113 g] onions, minced
- Fat
- 1 cup [250 mL] stock
- Seasonings
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- Prepare cold meat mixture.
- Mix together flour, baking powder and salt into a large bowl; cut in shortening.
- Pour in milk all at once, stirring just until dough shapes into a ball around the fork.
- Roll dough into an 1/2-inch [1.3-cm] thick or less rectangle.
- Evenly spoon cold meat mixture, about 3/4-inch [3.75 cm] thick, at one end of the rectangle.
- Roll together carefully.
- Wet ends of roll to seal ends perfectly.
- If possible, refrigerate roll until cold.
- Preheat oven to 350°F [180°C].
- Brush a baking sheet with a mixture of melted butter and salad oil.
- Beat egg with a little salad oil; reserve.
- Slice cold meat roll; arrange slices onto prepared baking sheet.
- Brush the surface of each slice with reserved egg and salad oil mixture.
- Bake into preheated oven until dough is well cooked and golden brown, before serving.
Cold Meat Mixture
- Mix together meat cubes or use separately.
- Soften minced onions, into some good fat before mixing in meat and stock.
- Season to taste.
- Leave to cool completely before using.
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