ingredients
serves 4
8 - 10 oz (225 - 275g) bacon pieces
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
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.
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.
i make it exactly as per recipe and it always turns out right... and so easy to make.
i serve it with fried white cabbage and gravy...dont even need spuds with it.yummy