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1
Combine the Flour and Suet with the raising agents and Salt and bring together to a soft but not sticky dough with a little cold Water.
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2
Chill for 30 minutes.
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3
Mix together the miced beef with the chopped Onion, Thyme and Parsley and season with Salt and Pepper.
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4
Flatten this mixture on a flexible mat or clingfilm to a rectangular shape about 30cm by 20cm.The flexible mat will help when transfering it onto the pastry.
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5
Roll the Pastry on a floured work surface with a floured rolling pin into a rectangular shape about 1/2 cm thick and slightly larger then the meat mixture sheet.
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6
Using your best knitting skills, make a Lattice with the bacon rashers on top of the pastry, leaving about 2 cm around the edges.
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7
Transfer the flattened meat mixture on top of the bacon and sprinkle the other fillings all over.
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8
Moisten the edges with water and roll the whole thing up into a Roli-Poli.
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9
Squish the ends together and leave the seam underneath.
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10
Place the Roli-Poli into a tin foil lined steamer basket and cover/seal with foil, leaving enough space for the pastry to expand.
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11
Steam this now for about 1 1/2 hours.
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12
Carefully remove the Roli-Poli and place it into a greaseproof paper lined and oiled baking tray and put it into the oven at 180 degrees for 30 minutes to brown the surface.
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13
Once it has nicely browned, take it out and leave to rest for 10 minutes.
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14
Cut into thick slices and serve.
