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Latticed Meat Roll       HT   CD  MC  PIC    90mins

Serves 4    Hot   Cold   Pork   Beef   Herbs  Main course  Picnic



225g/8oz Lean Sausage meat

225g/8oz Lean Minced Beef

2 tbsp Tomato Purée

1 Heaped teasp dried Mixed Herbs

1 Large Garlic Clove, crushed

1 Egg

Salt and Pepper

325g/12oz Puff Pastry

Beaten Egg to glaze




1. Preheat the oven to 220C, 425F, Gas mark 7. In a large bowl, blend together the sausage meat, mince, tomato purée, herbs, garlic, egg, salt and pepper. Mix well.


2. Roll out the pastry to a 25cm/10 inch square. Shape the meat into a 20cm/8-inch roll and place down the centre of the pastry.


3. Make diagonal cuts about 2.5cm/1-inch apart along the uncovered pastry on each side of the roll to within 12mm/½ inch of the meat. Brush the strips with beaten egg then plait them over the meat.


4. Carefully place on a baking tray and bake for 15 minutes. Reduce the heat to 170C, 325F, Gas mark 3 and continue to cook for a further 45 minutes. Serve hot or cold.


Great for picnics.



More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  More Picnic Recipes 



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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