Sussex Bacon Roly Poly

By Lyn Funnell

This is another old Sussex recipe.

It’s different to usual suet recipes as it’s baked in the oven, not steamed.

INGREDIENTS

8ozs self-raising flour

A pinch of salt

4ozs shredded suet

7-8 tablespoons cold water

12ozs bacon rashers, cut small

1 onion, chopped

Fresh or dried sage, chopped

Black pepper

Beaten egg, or milk, to glaze

Sift flour & salt into a bowl. Add suet & mix with water to a soft but not sticky dough.

Add a drop more water if you need to.

Knead to a ball, then using a floured board, roll it out thinly.

Cover generously with bacon & onion, & mix in the sage & pepper.

Roll up into a long roll, sealing the edge & the sides with milk.

Glaze with the egg or milk (optional.)

Bake near the top of an oven, gas 6, 4ooF, 200C for 30-40 minutes, until crusty & golden.

I didn’t have any sage so I used thyme.

I laid the pastry on top of oiled tinfoil & I used the foil to help with the rolling up.

I baked it at a cooler temperature, for a longer time, 1 hour, peeling back the foil for the last 20 minutes, to keep the pastry moister & not too crusty.

Serve with mashed potatoes & veg of your choice.

Serve with a white parsley sauce or gravy.

Author

  • Lyn Funnell

    Lyn is the co-owner of Unknown Kent and Sussex. She lives in Sussex. Lyn has been writing for most of her life, both Fiction & Non-Fiction. She loves cookery & creating original recipes. She's won a lot of prizes, including Good Housekeeping Millenium Menu & on BBC The One Show as a runner-up, making her Britain's Spag Bol Queen! She has had nine books published so far. History, Travel & Restaurant Reviews are her main interests.

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