Baked Vegetable Roll

Name: Baked Vegetable Roll
Prep time: 30 min
Cook time: 45 min
Yield: 12 servings
Ingredients: 8 tbsp Flour (heaped); 1 tsp baking soda; 1 tsp salt; 1.5 breakfastcups diced vegetables; 1 pint gravy; 2 tbsp butter

Servings

Prep

30 min

Cook

45 min

Vote

Like 0

Dislike 0

Ingredients

Baked Vegetable Roll

CourseMain Course

Servings	Prep Time
12 servings	30 minutes

Cook Time

45 minutes

Servings	Prep Time
12 servings	30 minutes

Cook Time

45 minutes

Baked Vegetable Roll

CourseMain Course

Servings	Prep Time
12 servings	30 minutes

Cook Time

45 minutes

Servings	Prep Time
12 servings	30 minutes

Cook Time

45 minutes

Ingredients

8 tbsp Flour heaped
1 tsp baking soda
1 tsp salt
1.5 breakfastcups diced vegetables
1 pint gravy
2 tbsp butter

Servings: servings

Instructions

Mix the flour, salt and baking powder together. Rub in the butter and make into a firm dough.
Roll out the dough into a thin oblong shape.
Spread the diced vegetables and spoon a little gravy over the top. the mixture should not be too moist.
Roll up the pastry and seal the ends securely.
pop onto a greader baking tin and put into a pre heated oven for 25-40minutes. Gas Mark 4

Recipe Notes

If you want to add a nice fancy look to your roll, you can try twisting the roll over and over gently. Be careful not to split the pastry.

This recipe is part of the Wartime recipe collection. The original recipes were published within The Kitchen Front (122 Wartime recipes broadcast by Frederick Grisewood, Mable Constandurous and others, specially selected by the Ministry of Food. My copy was originally published in 1942 and cost 6D.

Share this Recipe