Baked Pork and Leek Roll

recipe

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Fans of savoury suet puddings will love this one. To make life easier, we used sausages for the filling.

Ingredients

Serves: 4 Preparation: 30 Cook Time: 70 Total Time: 100min

Preheat the oven to //gas mark Make the pastry by putting the flour, suet and salt in a large bowl, mixing thoroughly. Make a well in the centre, add the water, a few spoonfuls at a time, and mix with a large metal spoon. Keep adding the water until you have a firm, but not sticky dough.
Place the dough on a lightly floured surface and knead lightly until smooth. Roll out with a rolling pin to a rectangular shape .x cm/ x n.
Skin the sausages by slicing through the skin and squeezing out the meat into a bowl. Mash all the meat together with a fork and then spread evenly on to the pastry, stopping m/n from the edge of the rectangle.
Moisten the bare pastry edges with water and roll up like a Swiss roll. Seal the edges and ends together and lay, seam side down, on a greased piece of foil.
Loosely wrap the foil around the roll, place on a baking sheet and cook in the centre of the oven for minutes, then remove from oven and unwrap the foil, exposing the roll. Return to the oven and bake for a further minutes. Serve immediately, cut into slices with mashed potato, steamed carrots and gravy.

Source: Tesco