Savory Chicken Roll
|Self raising flour||6 Ounce|
|Salt||1 1⁄4 Pinch (A Large Pinch)|
|Shredded suet||3 Ounce|
|Onion||1 Medium, peeled and diced|
|Chicken||4 Ounce, cooked and diced|
|Ham||2 Ounce, cooked and diced|
|Tomatoes||2 , skinned and chopped|
|Dried sage||1⁄2 Teaspoon|
Mix the flour with the salt and suet.
Add enough cold water to make a soft, elastic dough.
Knead lightly and roll out to a strip about 8 in. by 12 in.
Fry the onion in the butter until transparent.
Add chicken and ham and fry gently until all the butter has been absorbed.
Stir in the tomatoes, sage, salt and pepper.
Spread the mixture over the pastry to within 1/2 in. of edges.
Damp edges and roll up.
Grease a large piece of foil, make a pleat in it to allow for expansion and use to wrap the suet roll.
Secure the ends well.
Steam for 2 1/2 hours.