8 - 10 oz (225 - 275g) bacon pieces
1 onion, finely chopped
1 potato, finely diced
1 onion, finely chopped
1 potato, finely diced
for the pastry
2 cups (225 g) self-raising flour
4 oz (100 g) shredded suet
1/2 level tsp salt
1 tbsp chopped parsley
About 8 tbsp cold water
4 oz (100 g) shredded suet
1/2 level tsp salt
1 tbsp chopped parsley
About 8 tbsp cold water
method
1. Heat the oven to 400°F (200°c) mark 6.
2. Remove the rind and bone from the bacon and cut the lean meat into small pieces. Put them in a bowl, add the onion and potato and mix well.
2. Roll out on a lightly floured surface to a rectangle 15 x 12 in. (37.5 x 30cm). Brush the edges with water.
3. Spread the filling over the pastry to within 1 in. (2.5cm) of the edges. Loosely roll up the pastry like a Swiss roll and seal the ends firmly.
4. Lift onto a piece of greased foil and cover loosely. Place on a baking sheet and bake in the oven for 45 minutes.
5. Open the foil and cook for a further 15 minutes to allow the top to brown. Cut in slices and serve hot.
2. Remove the rind and bone from the bacon and cut the lean meat into small pieces. Put them in a bowl, add the onion and potato and mix well.
to make the pastry
1. Put the flour, suet, salt and parsley in a bowl and mix to a soft but not sticky dough with the water.2. Roll out on a lightly floured surface to a rectangle 15 x 12 in. (37.5 x 30cm). Brush the edges with water.
3. Spread the filling over the pastry to within 1 in. (2.5cm) of the edges. Loosely roll up the pastry like a Swiss roll and seal the ends firmly.
4. Lift onto a piece of greased foil and cover loosely. Place on a baking sheet and bake in the oven for 45 minutes.
5. Open the foil and cook for a further 15 minutes to allow the top to brown. Cut in slices and serve hot.
serving amount
serves 4
rate this recipe
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