A minced meat roulade is the perfect way to add a little bit of extra flavor to your holiday table. It’s also great for any special occasion or dinner party, and it tastes amazing!
The first step is to pound the meat out as thinly as possible using a meat mallet. It’s important to do this right or else the roll will not be able to hold together well and may break.
Next, place the pounded out meat between two long lengths of cling film and pat it out into a rectangle about 30cm x 25cm in size. Line the hard-boiled eggs down the centre of the rectangle, short end to short end. With the help of the clingfilm, shape the meat into a sausage shape, rather like a Scotch egg.
Once the roulade has formed, cover it with the clingfilm and place in the fridge to chill for at least 20 minutes before trying to assemble. When you’re ready to assemble the roulade, remove the clingfilm and tip the rolled out meat onto a piece of greaseproof paper dusted with icing sugar. You should be able to hold it up, but it might split so gently press the roulade down with your hand to get it into a firm roll.
Spread the rice mixture evenly over the rolled out beef, leaving about a 1-inch boarder around the edge. You can use a brush or your fingers to spread the rice mixture all over the surface of the roulade, but you’ll want to make sure that it is fully covered.
Repeat the process with the remaining pieces of meat. Season each roulade with salt and pepper and then spread mustard (approximately 1 tablespoon) over one side of the meat. Once the meat has been spread, add some of the cut-up onion and pickles, as well as a slice of bacon on top.
Bake the roulade for 45 minutes. Meanwhile, stir the hoisin sauce with lime juice, ketchup, honey and sesame oil; brush it over the roulade.
When the roulade has cooled, roll it up tightly and tie both ends with butcher twine. Transfer the roulade to a baking sheet or roasting pan seam-side down and bake it in a preheated oven for about 1 hour and 15 minutes, until it’s golden brown.
Storage and Freezing
After the roulade has cooled, place it in an airtight container and store it in the refrigerator for up to a week. You can also freeze it for up to three months.
To serve, cut the roulade into slices and serve it alongside slices of rye bread or baguette to keep the meaty flavors from drying out too much in the refrigerator. You can also serve it with marinated tomatoes or pickled mushrooms for a different take on the classic Slavic dish.
A roulade is a Slavic staple that is usually served as part of a large meal, such as a traditional Christmas meal or an elaborate family dinner. It’s often accompanied by a charcuterie platter. It’s a versatile appetizer that can be eaten hot or cold, and it’s easy to make ahead of time so you can prepare it for the big day!