Leek, Mushroom & Pancetta Roly Poly

IMG_3618Not just for jam, suet pastry makes a great savoury roly poly too, and this recipe has a very comforting seasonal filling

Pre-cooking the leek, mushroom and pancetta means the filling won’t be too wet and the pastry will stay in one piece once baked.  As the filling is quite dry and the dough quite stretchy, it’s possible to stack up a thick layer of filling but take care to seal the edges well as you make the roll!

Use smoked bacon as an alternative to the pancetta

Serve with a nice onion gravy or boulangere potatoes


  • 1 batch of Suet Pastry, plus 1 tsp Dried Thyme
  • 25g Butter
  • 3 Leeks, trimmed & shredded
  • 200g Chestnut Mushrooms, chopped
  • 100g Pancetta, chopped small
  • 1 tsp Dried Thyme leaves
  • Salt & Pepper


  • Make the pastry as outlined – incorporate the Thyme with the dry ingredients
  • Melt the butter in a pan and sweat off the leeks for a couple of minutes
  • Add the mushrooms, pancetta and thyme and stir well.  Cover and sweat for 5 minutes
  • Stir the pan making sure any lumps of pancetta are broken up and reduce the liquid down until the mixture is quite dry
  • Taste & adjust the seasoning, then set aside to cool
  • Roll out the pastry into an even rectangle to about 8mm thick, with a short edge at the bottom nearest you
  • Stack the cool filling in the centre and level out, leaving a border of at least 2 cm around each edge
  • Moisten the edges with a little water and carefully start to roll the short edge of the pastry upwards, away from you
  • As you roll, nip the edges together to seal and prevent the filling from fallout
  • Continue rolling until you get towards the top end, then carefully lift the top forward and seal well
  • Wrap the roll poly in baking parchment and point as highlighted here
  • Place the roll onto a baking sheet and place in a pre-heated oven, 180oC fan
  • Fill a baking tin with boiling water and place in the bottom of the oven to create steam
  • Bake for 40 minutes, carefully unwrap and carve

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