Wicklewood's Ploughman’s Roly Poly (Gluten Free)

Name: Wicklewood's Ploughman’s Roly Poly (Gluten Free)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 6 ounces gluten-free flour, mix; 1/2 teaspoon xanthan gum; 1 tablespoon dried sage, finely chopped; seasoning; 3 ounces gluten free vegetable suet or 3 ounces lard; cold water; 1 tablespoon vegetable oil; 4 gluten free sausages, skinned; 3 slices back bacon; 1 medium onion, chopped; 3 tablespoons applesauce

Submitted by WicklewoodWench

"This is a variation of a traditional Norfolk suet dish called Plough Pudding; made in a pudding bowl and boiled for several hours. Delicious though that is, I find that gluten free pastry doesn’t hold up too well the amount of handling needed, plus I prefer the ease, and taste of the baked version. Prep time includes 15 mins resting"

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Ready In:: 1hr 5mins
Ingredients:: 11
Serves:: 4-6

ingredients

6 ounces gluten-free flour, mix
¹⁄₂ teaspoon xanthan gum
1 tablespoon dried sage, finely chopped
seasoning
3 ounces gluten free vegetable suet or 3 ounces lard
cold water
1 tablespoon vegetable oil
4 gluten free sausages, skinned
3 slices back bacon
1 medium onion, chopped
3 tablespoons applesauce

directions

Preheat oven to 180c.
Sift flour mix and xanthan gum into a bowl, add seasoning, sage and suet, mix well.
Add just enough cold water to bring the mixture together into soft dough.
Place on a lightly floured surface and gently knead until smooth. (For a really light pastry try not to over handle the dough)
Gently roll out the dough into an 8" by 12" rectangle.
In a bowl mix the sausage meat and applesauce together,.
Using a pallet knife, Spread the sausage mixture over the pastry leaving about 1/2" border.
Over a medium heat, gently soften the onions.
Cut the bacon rashers into 1" strips add to the onions season well and sprinkle over the sausage meat.
Brush the edges of pastry with water.
Starting at a narrow end, carefully roll the pastry.
Place the roll seam side down on a lined baking sheet, leave to chill for 15 minutes.
Bake for 30-40 mins until golden.
Leave to cool for 10 mins before cutting.
Serve hot or cold.

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RECIPE SUBMITTED BY

WicklewoodWench

hanley swan, 0

<img title=...and src=http://img151.imageshack.us/img151/3818/dscf2137t.jpg alt=width=491 height=640 /> ...and so the wench,the maid and the village idiot lived happily ever after. I have always loved my food (not just my own but anyone's who offered it to me),,,  then five years ago I was diagnosed with ceoliacs disease and all notion of ever having my favorite foods again went out the window. However, nessesity really is the mother of invention; instead of feeling sorry for myself and my dietry limitations,,,I got creative. I am in the process of starting my own business, which initially was exclusively targeted at ceoliacs, but thanks to my new husband and his diabetes, we hope to create food that is not only gluten free and sugar free or low carb, but will also cater for those amongst us with a whatever attitude to healthy food...Yes I do have one left at home,,bring on the empty nest. The other man in my life <img title=The src=http://img577.imageshack.us/img577/5314/file4226.jpg alt=width=320 height=213 />

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