Beef Rolls
Ingredients
Directions
Prepare the filling
Mince the beef tolerably fine with a small amount of its own fat.
Add a seasoning of pepper, salt, and chopped herbs.
Bake and serve
Put the whole into a roll of puff paste.
Bake for ½ hour, or rather longer, should the roll be very large.
Beef patties may be made of cold meat by mincing and seasoning the beef as above and baking it in a rich puff paste in patty-tins.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Beef (in the method)
- Its fat keeps the minced filling moist and juicy as it bakes.
- Puff paste (in the method)
- Its laminated layers puff and turn crisp and golden in the oven.
The step that matters
Bake for long enough. A very large roll needs more than half an hour so the centre of the minced beef cooks through while the pastry browns.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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