Bacon and Onion Roll ( roly poly )

PennyAuthorPenny
00DifficultyBeginner

ShareTweetSaveShare

Yields1 Serving

 7oz bacon ( or gammon ) I used leftover cooked gammon
 1 onion diced
 1 tbspn fresh chopped sage
 A knob of butter
 8oz plain flour
 4oz suet
 Salt and pepper
 Cold water to bind

1

Heat butter in a frying pan , fry the onion until cooked but not coloured

4

If using raw bacon sauté that off in the onions

8

Mix the bacon and onions well and stir through the sage and a little pepper

12

To make the pastry ; put the flour , suet and a pinch of salt into a bowl and pour the in enough cold water to bind

16

Tip pastry onto a floured surface and roll into a rectangle

20

Tip the bacon mix evenly over the pastry

24

Now start rolling the smallest edge up like a Swiss roll. Seal the edge with a little water

28

Wrap the pastry in a sheet of grease proof that has a fold in it to allow expansion. Now wrap in a pleated piece of foil and tie the ends like a Christmas cracker

32

Set over a steamer and cook for 2.5 hours

36

Or oven bake for 30-45 minutes

40

Or pressure cook for 30 minutes

44

Slice and serve , goes well with a parsley sauce

48

Can be frozen before or after cooking

Category

Ingredients

 7oz bacon ( or gammon ) I used leftover cooked gammon
 1 onion diced
 1 tbspn fresh chopped sage
 A knob of butter
 8oz plain flour
 4oz suet
 Salt and pepper
 Cold water to bind

Directions

1

Heat butter in a frying pan , fry the onion until cooked but not coloured

4

If using raw bacon sauté that off in the onions

8

Mix the bacon and onions well and stir through the sage and a little pepper

12

To make the pastry ; put the flour , suet and a pinch of salt into a bowl and pour the in enough cold water to bind

16

Tip pastry onto a floured surface and roll into a rectangle

20

Tip the bacon mix evenly over the pastry

24

Now start rolling the smallest edge up like a Swiss roll. Seal the edge with a little water

28

Wrap the pastry in a sheet of grease proof that has a fold in it to allow expansion. Now wrap in a pleated piece of foil and tie the ends like a Christmas cracker

32

Set over a steamer and cook for 2.5 hours

36

Or oven bake for 30-45 minutes

40

Or pressure cook for 30 minutes

44

Slice and serve , goes well with a parsley sauce

48

Can be frozen before or after cooking

Bacon and Onion Roll ( roly poly )