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    Home » Vegetarian Recipes » Feta & Red Onion Roly-Poly

    Feta & Red Onion Roly-Poly

    Published: Apr 6, 2015 · Modified: Nov 11, 2020 by Kate Ford · This post may contain affiliate links.

    Feta & Red Onion Roly Poly | Vegetarian Sunday Lunch Recipe
    JUMP TO RECIPE PRINT RECIPE BOOKMARK SAVED!

    Here's a hearty vegetarian Sunday lunch centrepiece, Feta & Red Onion Marmalade Roly-Poly - a savoury take on the great British classic jam roly-poly.

    Made from steamed suet pastry, roly-poly is designed to be stodgy, but in my book that makes the perfect receptacle to soak up plenty of gravy, served alongside a pile of roast potatoes and spring greens.  Here, the red onions are slow-cooked with red wine, and encased with feta and spinach in a steamed walnut and lemon pastry.

    The red onion marmalade can  be made a few days in advance and stored in the fridge, leaving just the pastry, assembly and steaming to do on the day.

    Red Onion Marmalade Roly-Poly

    Feta & Red Onion Marmalade Roly-Poly

    Kate Ford | The Veg Space
    This savoury roly-poly makes a delicious vegetarian centrepiece for a roast dinner. Juicy and packed with flavours.
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    Prep Time 30 mins
    Cook Time 1 hr 30 mins
    Total Time 2 hrs
    Course Main
    Cuisine British
    Servings 4 servings
    Calories 558 kcal

    Ingredients
      

    For the Red Onion Marmalade:

    • 25 g butter
    • 500 g red onions peeled and finely sliced
    • 2 tablespoon light brown sugar
    • 100 ml red wine

    For the pastry:

    • 185 g plain flour
    • 1½ teaspoon baking powder
    • 75 g vegetable suet
    • 30 g walnuts roughly chopped
    • zest of 1 lemon
    • 100 ml milk

    For the filling:

    • 100 g feta cheese check it is vegetarian, some aren't
    • Handful fresh spinach chopped

    Instructions
     

    • For the marmalade: melt the butter in a large frying pan. Add the onions and cook over a gentle heat for 40 minutes or until completely collapsed and translucent.  Add the wine and sugar, turn up the heat slightly and simmer for a further 5 minutes.  Remove from the heat and set aside to cool.  Preheat your oven to 180ºC / 350ºF / Gas Mark 4.
    • Make the pastry: combine the flour, baking powder, suet, walnuts and lemon zest in a large bowl, then add the milk and mix to combine into a sticky dough.  Turn out onto a very well floured surface and pat and shape with your hands into a rectangle roughly 20cm x 30cm.
    • Spoon the red onion marmalade over the pastry, leaving a border of about 1cm around the edges.  Next, sprinkle over the chopped spinach and crumble over the feta.
    • Now roll up the roly-poly from the short edge to the short edge, (ie. the roly-poly is about 20cm long).  Press the ends together to seal the filling inside.
    • Take a large square of baking parchment, butter it, and place the roly-poly in the middle.  Now roll it up, but leave a generous pleat at the top to give the roly-poly room to expand during cooking.  Tie each end with a piece of string.  Now take a second piece of baking parchment and roll and tie the whole package once again, making sure to leave room for expansion.
    • To steam the roly-poly, place it on a rack in a roasting tin (or I used a fairly deep grill pan), so that it is suspended a few centimetres above the bottom of the tray/tin.  Place it in the oven, then pour boiling water into the bottom of the tin/tray (but don't let it touch the bottom of the roly-poly).  Bake for about 45 minutes, until it is fat and cooked through.
    • Slice and serve with plenty of gravy!

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1servingCalories: 558kcalCarbohydrates: 58gProtein: 12gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 38mgSodium: 468mgPotassium: 365mgFiber: 4gSugar: 14gVitamin A: 161IUVitamin C: 9mgCalcium: 299mgIron: 3mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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      If you like the look of this recipe please follow me for more.... on Facebook, Twitter, or Pinterest.  Thanks!  Kate xFeta & Red Onion Roly Poly | Vegetarian Sunday Lunch Recipe

    « Jerusalem Artichoke Boulangères
    Cherry Cordial »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

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    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Tuscan Bean Stew
    • Roasted Pumpkin Soup with garlic and rosemary
    • Roasted Courgette Soup with peas & basil
    • Chestnut Mushroom Bourguignon

    > AS SEEN IN....

    > SEASONAL RECIPES

    • Vegan Victoria Sponge Cake
    • Vegan Clotted Cream
    • Easy Vegan Carrot Cake
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