Bacon and Onion Roll ( roly poly )

PennyBy Penny    

July 30, 2015


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


1Heat butter in a frying pan , fry the first noon until cooked but not coloured

2If using raw bacon sauté that off in the onions

3Mix the bacon and onions well and stir through the sage and a little pepper

4To make the pastry ; put the flour , suet and a pinch of salt into a bowl and pour the n enough cold water to bind

5Tip pastry onto a floured surface and roll into a rectangle

6Tip the bacon mix evenly over the pastry

7Now start rolls my the smallest edge up like a Swiss roll. Seal the edge with a little water

8Wrap 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

9Set over a steamer and cook for 2.5 hours

10Or oven bake for 30-45 minutes

11Or pressure cook for 30 minutes

12Slice and serve , goes well with a parsley sauce

13Can be frozen before or after cooking