Recipe: Feta & Red Onion Marmalade Roly-Poly

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.

Recipe: Feta & Red Onion Marmalade Roly-Poly

Kate Ford | The Veg Space

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 1 hr 30 mins

Total Time 2 hrs

Course Main

Servings 4 -6

Ingredients

  

1x2x3x

• For the Red Onion Marmalade:
• 25 g butter
• 500 g red onions peeled and finely sliced
• 2 tbsp light brown sugar
• 100 ml red wine
• For the pastry:
• 185 g plain flour
• 1½ tsp 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!

Tried this recipe?Let us know how it was!

  If you like the look of this recipe please follow me for more…. on Facebook, Twitter, or Pinterest.  Thanks!  Kate x