Savoury steak loaf

For 4-6 people you need

1 lb. minced raw steak
4 oz. prunes
4 oz. bacon
1 medium onion
1 tablespoon chopped parsley
2 teaspoons chopped thyme
seasoning

Suet crust

12 oz. flour (with plain flour use 2 level teaspoons
baking powder)
good pinch salt
6 oz. shredded suet
water to mix

To glaze

1 egg

  1. Mix the steak, chopped raw prunes (use scissors for this), chopped bacon and finely chopped onion.
  2. Add herbs and season well.
  3. Sieve flour and salt, or flour, baking powder and salt; add suet and water to give a rolling consistency.
  4. Roll out pastry to a large oblong about 1/4-inch thick.
  5. Cover with filling, leaving the edges without any filling.
  6. Brush the edges with water, roll like a Swiss roll; seal ends and put on to the tray: make slits on top for steam to escape.
  7. Bake for 30 minutes in hot oven; remove from oven, brush with beaten egg, then return to lower heat for further 30 minutes.
  8. If wished, cover with foil or greased paper, steam for 1 3/4 -2 hours.
    Oven temperature: hot, 425-450°F. – Gas Mark 6-7 then moderate, 375°F. -Gas Mark 4-5
    Oven position: centre

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