Baked bacon and onion roly poly
A winter filler upper
Cooking Instructions
- 1
Fry bacon/ham in a little oil, do not brown, remove from pan
- 2
Add onion to pan, fry gently until transparent, if using mushrooms add at this stage, return bacon to pan.
- 3
Add sufficient gravy to moisten, you don't want it too wet, combine and allow to cool.
- 4
Heat oven to 200C
- 5
Place flour, suet and salt & pepper in a bowl, add enough water to make a firm dough.
- 6
On a floured surface roll into a rectangle approximately 3/8 -1/4 inch thick
- 7
Spread cooled bacon mixture evenly over pastry leaving a half inch gap all round edge.
- 8
Moisten edges with water, from wide side roll like a swiss roll, ensure edges are sealed, place on a greased baking sheet with the seam at the bottom.
- 9
Cook in centre of oven for 45- 60minutes, until golden brown
- 10
Serve sliced with potatoes and vegetables of choice and lots of gravy
- 11
You can spread a thin coat of your favourite barbecue sauce on the pastry before adding the bacon mixture for added flavour.
- 12
You can use this pastry (without the pepper) to make a jam or syrup roly poly, roll out pastry as above, spread with jam, raspberry for preference, or syrup, roll and bake as above, serve with lashings of custard.
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