Gas mark 6/200°C/400°F

Ingredients

Pastry

Filling

• 8oz (225g) broccoli
• 8oz (225g) haddock or cod

Cheese Sauce

• 4oz (110g) mature Cheddar cheese shredded
• ½ pint (300ml) milk
• 1oz (25g) plain flour
• 1oz (25g) margarine
• pinch of salt
• pinch of pepper 

Method

Cooking the fish

1. Place fish and milk in  pan and simmer until the fish is almost cooked
2. Remove the fish and leave milk to cool
3. When fish is cool, flake and remove any bones
4. Cut broccoli into fairly thin slices
5. Boil but take care not to let it over boil
6. Take out of water and let it cool 

Pastry

1. Mix flour, pinch of salt and suet in a bowl.
2. Add sufficient water to make a pliable dough.
3. Put dough on floured board and knead lightly for about 2 mins.
4. Let dough rest while you make the sauce.

Sauce

1. Make sure the milk is cold
2. Place flour and margarine in milk on high heat.
3. Whisk slowly, the sauce needs to be quite thick so when butter has melted reduce to low heat and continue to stir.
4. When the sauce as thickened add the cheese
5. Stir till the cheese has dissolved

To complete the dish

1. Roll out the a pastry on floured surface to a 10 by 8 inch rectangle.
2. Spread cheese sauce over pastry leaving 1 inch free of sauce at the outer edges
3. Place flaked fish over sauce and then the broccoli bits 
4. Wet the edges of the pastry and roll up
5. Press the edges to seal
6. Place roll on a tray with the join underneath
7. Bake for about 30 to 35 mins. at gas mark 6  

Tips:

• Pat says that the roly poly is nice and sofytwhen covered with a bowl and microwaved.
• Any left over cheese sauce can be used as a pouring sauce just add more milk and serve with the roly-poly.
• Any left over broccoli can be re heated with mashed potatoes
• You can use smoked haddock as an alternative
• Hot mustard can be added to the sauce and chillies in the vegetables
• You can also add bacon bits or sausage to the vegetables.