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Baked Bacon And Onion Roly Poly Recipe

Baked bacon and onion roly poly Recipe
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Cooking Time : 1 minutes
Serving : 6
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Prepare the ingredients before making Baked bacon and onion roly poly in your home. Then, follow these steps below to serve Baked bacon and onion roly poly for your family or friends.

Ingredients: Baked bacon and onion roly poly

  • 8 oz bacon or ham, chopped
  • 1 red or white onion,chopped
  • 1/4 pints gravy
  • 8 oz self raising flour
  • pinch each, salt & pepper
  • 4 oz suet , vegetable or beef
  • 1/4 pints cold water
  • 4 oz mushrooms, sliced (optional)

How to Make Baked bacon and onion roly poly

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Baked bacon and onion roly poly in your home by yourself.

    Step 1
  • Fry bacon/ham in a little oil,do not brown, remove from pan
  • Step 2
  • Add onion to pan , fry gently until transparent, if using mushrooms add at this stage, return bacon to pan.
  • Step 3
  • Add sufficient gravy to moisten,you don't want it too wet, combine and allow to cool.
  • Step 4
  • Heat oven to 200C
  • Step 5
  • Place flour, suet and salt & pepper in a bowl, add enough water to make a firm dough.
  • Step 6
  • On a floured surface roll into a rectangle approximately 3/8 -1/4 inch thick
  • Step 7
  • Spread cooled bacon mixture evenly over pastry leaving a half inch gap all round edge.
  • Step 8
  • Moisten edges with water, from wide side roll like a swiss roll, ensure edges are sealed, place on a greased baking sheet with the seam at the bottom.
  • Step 9
  • Cook in centre of oven for 45- 60minutes , until golden brown
  • Step 10
  • Serve sliced with potatoes and vegetables of choice and lots of gravy
  • Step 11
  • You can spread a thin coat of your favourite barbecue sauce on the pastry before adding the bacon mixture for added flavour.
  • Step 12
  • You can use this pastry (without the pepper) to make a jam or syrup roly poly, roll out pastry as above, spread with jam, raspberry for preference, or syrup, roll and bake as above, serve with lashings of custard.
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