Bacon and Onion Roll ( roly poly )

PennyAuthorPenny
00DifficultyBeginner

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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 first noon until cooked but not coloured

2
3
4

If using raw bacon sauté that off in the onions

5
6
7
8

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

9
10
11
12

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

13
14
15
16

Tip pastry onto a floured surface and roll into a rectangle

17
18
19
20

Tip the bacon mix evenly over the pastry

21
22
23
24

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

25
26
27
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

29
30
31
32

Set over a steamer and cook for 2.5 hours

33
34
35
36

Or oven bake for 30-45 minutes

37
38
39
40

Or pressure cook for 30 minutes

41
42
43
44

Slice and serve , goes well with a parsley sauce

45
46
47
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 first noon until cooked but not coloured

2
3
4

If using raw bacon sauté that off in the onions

5
6
7
8

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

9
10
11
12

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

13
14
15
16

Tip pastry onto a floured surface and roll into a rectangle

17
18
19
20

Tip the bacon mix evenly over the pastry

21
22
23
24

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

25
26
27
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

29
30
31
32

Set over a steamer and cook for 2.5 hours

33
34
35
36

Or oven bake for 30-45 minutes

37
38
39
40

Or pressure cook for 30 minutes

41
42
43
44

Slice and serve , goes well with a parsley sauce

45
46
47
48

Can be frozen before or after cooking

Bacon and Onion Roll ( roly poly )