I used the excess juices as a glaze
Years ago my sister was given the Be-Ro centenary edition cookery book at school, it must have been the late 70’s, I found it the other day whilst rummaging about through my mums recipe books, I flipped through it and was instantly taken back to my childhood because that was the book we used to make cakes and pastry and all kinds of things, then I came across bacon suet roll, I’d not had it in years, in fact the last time I think I made it was when I was about 12 years old.
I did a little bit of research and Be-Ro are still going strong and you can still buy the recipe book.
So, being a glutton for punishment, I decided to do some more baking and I adapted the recipe a little and made:
chicken and smoked bacon suet roll
For the pastry, I used 3oz suet and 6 oz flour, I only had plain flour so I added a level teaspoon of baking powder.
I mixed it all together with enough cold water to make a dough.
I rolled the pastry out into an oblong and trimmed it.
I cooked off the chicken, leek, smoked bacon, onion and chopped parsley, then drained the excess juice, and kept it.
and rolled it up, quite tightly.
I added a couple of pastry leaves on top, because that’s what you do, don’t you..
and then I used the excess juices as a glaze and put it in the oven on about 180° for about 40 minutes.
I chopped up some veggies for a sort of stir fry to go with it, and made soup with the left overs.
When it was ready, I sliced it up.
It was absolutely delicious, even more so than I remembered it, the pastry was beautifully crisp on the outside and was much nicer than I had thought it would be..
We were quite greedy and ate all of it, which was a shame because it would have been really nice cold for lunch.
In fact you could make that sweet with jam, for a pudding, and use vegetarian suet if you liked..