Cumberland Whirls
Ingredients
12oz self-raising flour
6oz cooked mashed potato
2oz butter salt and pepper
finely chopped rosemary
milk to mix
Filling:
1lb Cumberland sausage meat
small onion finely chopped
1 heaped tablespoon finely chopped fresh parsley
salt and pepper
Intro and Method
This recipe combines the basic ingredients of the ‘tattie scone’ with the robust flavours of our local sausage.
Rub the butter into the flour, then stir in the rosemary, salt and pepper. Add the mashed potato and mix in thoroughly. Add the milk gradually. You are aiming to make a fairly moist, but not too sticky dough. Knead the dough gently, then leave to rest.
Mix the ingredients for the filling.
Roll the dough into a large rectangle and spread with the filling mixture as evenly as you are able, then roll up along the long edge like a Swiss roll. Cut into slices about 3/4 inch thick and place these onto an oiled baking sheet.
Bake at 200 degree C, 400 degree F, Gas No. 6 for 15-20 minutes. Serve with Cumberland mustards.
This recipe has been provided by Cumbria's Finest Haighs (www.haighs.com)
