Category: Savoury Bakes

Cold Meat Roll

Makes: 1 Cold Meat Roll
Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes
Baking Time: 20 – 25 minutes
200 g Cake flour (1 x 250 ml + 160 ml / 1⅔ cups)
130 g Whole-wheat flour (1 x 250 ml / 1 cup)
5 ml Salt (1 tsp)
5 ml Sugar (1 tsp)
    Pinch of cayenne pepper 
30 g Margarine 
10 g Anchor Instant Yeast (1 packet)
150 ml Lukewarm water (½ cup + 2 tbsp) (One third warm water and two thirds cold water)
1   Large egg, beaten
    Beaten egg, to brush
    Sesame seed, to sprinkle
230 g Cold meat, chopped
100 g Cheddar cheese (200 ml), grated
1   Egg
5 ml Prepared mustard (1 tsp)
    Salt and pepper, to taste
  1. Mix cake flour, whole-wheat flour, salt, sugar and cayenne pepper together. Rub the margarine into the dry ingredients with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water and beaten egg to the flour mixture to form soft dough and knead the dough until smooth and elastic.
  3. Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
  4. Line the bottom of a 23 cm-round-cake tin with greaseproof paper and grease the sides. 
  5. Mix the ingredients for the filling together and season to taste.
  6. Knock the dough down and roll the dough out into 25 x 30 cm shape.
  7. Spread the filling evenly over the surface of the dough and roll the dough up into a roll. Pinch the seam closed to seal and turn the seam towards the bottom. Cut the roll into 8 equal slices and place the slices, cut side down, into the prepared tin. Place 1 slice in the centre and arrange the remaining 7 slices evenly around.
  8. Cover with greased plastic and rise in a warm place for 20 – 25 minutes. 
  9. Brush lightly with beaten egg and sprinkle with sesame seeds.
  10. Bake in a preheated oven 200 °C / 400 °F for 20 – 25 minutes until golden brown. Serve warm or cold.