Roly Poli Pudding in a Pie
Poli brings back many childhood memories. A warm feeling of love, caring and sharing. Family and friends gathered together sharing stories, reminiscing and filling the room with laughter. Quality time while baking.
- 4 tablespoons margarine
- 250g dessicated coconut
- 60g pecan nuts, chopped
- 50g almonds, chopped
- 50g sultana
- 250g semolina
- 3 tablespoons sesame seeds
- 385g condensed milk
- 1 teaspoon cardamon powder (elachie)
- 500g flour
- 100g margarine
- 50ml water
- 50ml milk
Instructions for filling
- In a heated pan sauté semolina, sesame seeds, coconut, almond and pecan nuts in margarine until golden brown
- Add cardamom powder and leave to toast for 5 minutes giving a quick toss every 1 minute for even golden tinge
- Remove from heat
- Add sultana’s and condensed milk, mix evenly
- Allow to cool
Instructions for pastry
- Add butter to flour blend together
- Add water and milk to form a soft dough
- Divide the dough into 2 portions
- Roll out, and using a cup as a cookie cutter, cut circles
- Helpings of a tablespoon of filling into one side of each circle
- Fold over the half circle and with your finger or fork press the edges closed
- Heat enough oil to cover the poli in the wok at moderate temperature
- Deep fry the poli in oil at moderate heat for 3 minutes on each side until crisp, for best results I use the Michelangelo 5 non-stick Wok
- Drain excess oil from the poli onto a paper towel
- Ready to serve
Serving Suggestion: Fresh cream as a dip for the Poli
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