Beef Rolls is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of puff pastry filled with a beef and beef fat mixture that's rolled and oven baked until cooked through. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Rolls.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BEEF ROLLS (Cold Meat Cookery).
647. INGREDIENTS.—The remains of cold roast or boiled beef, seasoning to taste of salt, pepper, and minced herbs; puff paste.
Mode.—Mince the beef tolerably fine with a small amount of its own fat; add a seasoning of pepper, salt, and chopped herbs; put the whole into a roll of puff paste, and bake for 1/2 hour, or rather longer, should the roll be very large. Beef patties may be made of cold meat, by mincing and seasoning beef as directed above, and baking in a rich puff paste in patty-tins.
Time,—1/2 hour.
Seasonable at any time.
Modern Redaction
Ingredients:
remains of cold roast or boiled beef
salt and freshly-ground black pepper, to taste
1 tbsp herbs, minced puff pastry
Method:
Strip the beef from the bone then mince quite fine, along with a decent portion of beef fat. Season to taste with salt, black pepper and chopped herbs.
Roll out the puff pastry slightly then spread the meat mixture over the top. Roll the pastry, Swiss (jelly) roll fashion to enclose the meat then transfer to a greased baking tray. Place in an oven pre-heated to 180°C and bake for about 40 minutes, or until the pastry is cooked through and lightly golden and the filling is hot.
Remove from the oven, slice into rings and serve warm.
