Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Latticed Meat Roll       HT   CD  MC  PIC    90mins

Serves 4    Hot   Cold   Pork   Beef   Herbs  Main course  Picnic

 

Ingredients

225g/8oz Lean Sausage meat

225g/8oz Lean Minced Beef

2 tbsp Tomato Purée

1 Heaped teasp dried Mixed Herbs

1 Large Garlic Clove, crushed

1 Egg

Salt and Pepper

325g/12oz Puff Pastry

Beaten Egg to glaze

 

Instructions

 

1. Preheat the oven to 220C, 425F, Gas mark 7. In a large bowl, blend together the sausage meat, mince, tomato purée, herbs, garlic, egg, salt and pepper. Mix well.

 

2. Roll out the pastry to a 25cm/10 inch square. Shape the meat into a 20cm/8-inch roll and place down the centre of the pastry.

 

3. Make diagonal cuts about 2.5cm/1-inch apart along the uncovered pastry on each side of the roll to within 12mm/½ inch of the meat. Brush the strips with beaten egg then plait them over the meat.

 

4. Carefully place on a baking tray and bake for 15 minutes. Reduce the heat to 170C, 325F, Gas mark 3 and continue to cook for a further 45 minutes. Serve hot or cold.

 

Great for picnics.

 

 

More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  More Picnic Recipes 

 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart. 

 

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

 

 

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

 Sign up for Free Bi-Monthly Newsletter

For lots of great kitchen equipment

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk