Sunday, 24 March 2013

Bacon Savoury Roll recipe

This recipe came about when I was trying to recreate a meal that Dave's Mum used to make when he was a child. Apparently what I came up with is nothing like the original but is tasty enough so it's become a regular wintertime dinner.

Bacon Savoury Roll with sweetcorn
6oz self raising flour (or plain flour and baking powder)
3oz vegetable suet
3-4 tbsp cold water
Pinch of salt

Olive oil
3 bacon rashers
1 small onion
1-2 tsp dried mixed herbs
Black pepper

Put the flour, suet and salt into a large mixing bowl. Slowly add the water, mixing it into the dry ingredients to make a dough. You might not need all the water. Cover the dough with clingfilm and leave to rest while you prepare the filling.
Chop the bacon and fairly finely chop the onion.  Heat a couple of glugs of olive oil and fry the bacon and onion until both are lightly browned.
Sprinkle the worktop with flour and roll out the dough to a 'rectangle' about 1/2cm thick.
Lay the bacon, onion and mixed herbs evenly over the dough leaving about 1cm clear at the edges.
Roll up the dough like a swiss roll and pinch the sides together.
Loosely cover with tin foil making sure all the edges are sealed to prevent steam getting in but allowing room for the dough to rise. Roll may increase size by about another half.
Put into a steamer and steam for 3 hours.

I like to serve the roll with sweetcorn and ketchup.
Also, if you are organised enough, make up the roll the day before and cover it with the foil, but then keep it in the fridge overnight before progressing to steaming it. The bacon juices soak into the dough and make it much tastier. You'll need to add a bit more steaming time though to make up for the roll being that much colder at the start.

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