Feta & Red Onion 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.

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

  

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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

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