This recipe has been a staple in our family for as long as I can remember and not much different from recipes of the era. Growing up with an estate which raised cattle, we often enjoyed roast dinners. This recipe is a great use for left overs, which Mrs. Patmore might very well have had ordered prepared for next day dinner in the servants hall.
Incorporate whatever leftovers you have…often we only have a small amount of roast, but the more meat you use, the larger your roll. I often have leftover roasted vegetables along with beef and I chop it all up as the filling. Gravy goes into the recipe as well, but save extra gravy to serve on top.
The Best Beef Rolls
- 2 cups unbleached all purpose flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup vegetable shortening
- 3/4 cup milk
- 2 – 4 cups finely chopped roast beef or other meat
- 1/2 – 1 cup left over roasted vegetables, finely chopped
- 1 tbsp. finely chopped onion
- 1 tbsp. Worcestershire sauce
- 1/2 tsp. freshly ground pepper
- 1/2 tsp. kosher salt
- 1/4 – 1/2 cup gravy (depending on the amount meat you are using)
- Preheat oven to 450F. Prepare baking sheet by oiling or using parchment paper.
- Mix together the dry ingredients in a large bowl and cut in the shortening until well incorporated into the flour.
- Slowly add the milk to make a soft dough, using more or less to get the right consistency. Knead until the dough comes to together.
- Flour your breadboard or roll onto parchment/wax paper to make a rectangle 1/4 inch thick.
- Combine the filling ingredients and spread on the dough.
- Roll up like a jelly roll.
- Cut into 1 inch slices and place on the prepared baking sheet.
- Bake for 15minutes until pastry is golden brown
- Serve with additional warmed gravy.