Bacon, sundried tomato & feta rolls Ingredients 1 egg, beaten For the pastry 225g plain flour, plus extra for dusting 175g frozen butter For the filling 10 streaky bacon rashers, finely chopped 100g sundried tomatoes in oil (about 12-16), finely chopped 100g feta cheese, crumbled small bunch fresh basil, chopped Method For the pastry, sift the flour and a pinch of salt into a large bowl. Grate in the frozen butter. Use a kitchen knife to mix until all the pieces of butter are coated with flour. Stir in 150ml cold water to form a soft dough, then bring together with your hands. Wrap in cling film and chill in the fridge for 30 mins. Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out half the pastry to a long rectangle, about 9 x 45cm. Scatter half the filling ingredients along the pastry, towards one edge. Brush the other edge with egg and fold it over the filling, pressing the pastry edges to seal into a long sausage roll. Brush the top with more egg, then cut into 3cm-long rolls. Use scissors to snip little ‘V’ shapes in the top of each roll. Repeat with the remaining pastry and filling, then arrange the rolls on baking parchment-lined baking trays. Bake for 15-20 mins until golden brown.
Posted on: Tue, 28 Oct 2014 06:40:01 +0000
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