Bacon roly-polies recipe
For something meaty, nothing hits the spot like Bacon Roly-Polies; perfect swirls of bacon and cheese wrapped up in pastry.
Ingredients
- 250 g Plain flour, plus a little extra for dusting
- 3 tsp Baking powder
- 0.5 tsp Table salt
- 75 g Unsalted butter, diced and cold, plus another 25g
- 250 ml Semi-skimmed or whole milk
- 8 Large rashers, shoulder or back bacon, rind removed
- 1 Medium onion, peeled and finely chopped
- 100 g Cream cheese
- 100 g Cheddar cheese, grated
- 0.5 Bunch flat-leaf parsley, chopped
- 1 Clove garlic, peeled and crushed
- 8.8 oz Plain flour, plus a little extra for dusting
- 3 tsp Baking powder
- 0.5 tsp Table salt
- 2.6 oz Unsalted butter, diced and cold, plus another 25g
- 8.8 fl oz Semi-skimmed or whole milk
- 8 Large rashers, shoulder or back bacon, rind removed
- 1 Medium onion, peeled and finely chopped
- 3.5 oz Cream cheese
- 3.5 oz Cheddar cheese, grated
- 0.5 Bunch flat-leaf parsley, chopped
- 1 Clove garlic, peeled and crushed
- 8.8 oz Plain flour, plus a little extra for dusting
- 3 tsp Baking powder
- 0.5 tsp Table salt
- 2.6 oz Unsalted butter, diced and cold, plus another 25g
- 1.1 cups Semi-skimmed or whole milk
- 8 Large rashers, shoulder or back bacon, rind removed
- 1 Medium onion, peeled and finely chopped
- 3.5 oz Cream cheese
- 3.5 oz Cheddar cheese, grated
- 0.5 Bunch flat-leaf parsley, chopped
- 1 Clove garlic, peeled and crushed
Details
- Cuisine: British
- Recipe Type: Snack
- Difficulty: Medium
- Preparation Time: 35 mins
- Cooking Time: 15 mins
- Serves: 12
Step-by-step
- Preheat the oven to 180°C/350°F/gas mark 4
- Place the flour, baking powder and salt in a large bowl, then rub in the cold, diced butter using your hands
- Add the milk gradually, while mixing until just combined. Turn out the dough on to a floured surface and roll into a rectangle 1cm thick
- Melt the remaining unsalted butter in a small saucepan over a moderate heat. Brush the dough with some of the melted butter, and then layer the bacon on top, leaving a 2cm edge on one of the long sides of the dough
- Mix the onion, cheese, parsley and garlic together and spread evenly over the bacon
- Brush the bare edge of the dough with water, and then roll into a spiral, sealing the edge brushed with water to the body of the roll. Wrap the roll in cling film and refrigerate for 20 minutes
- Cut the roll into slices and place, spiral side up, on a baking tray lined with baking paper. Bake for 15 minutes or until golden
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