Yes, you read that correctly – wheels of cheesy bacon! Simple to make, yet deliciously moreish to eat, these bacon rolls make a great savoury snack, picnic staple, or side for soups and stews. A tasty filling of bacon, cheddar and cream cheese is rolled in an easy pastry, and then these little rolls only take 15 minutes to bake.
- 8 bacon rashers
- 1 medium onion, finely chopped
- 100g of soft cheese
- 100g of cheddar, grated
- 1/2 bunch of flat-leaf parsley, chopped
- 1 garlic clove, crushed
- 250g of plain flour
- 3 tsp baking powder
- 75g of unsalted butter, diced and cold
- 225ml of milk
- 1/2 tsp salt
- 20g of butter, melted
- Preheat the oven to 180°C. Line a baking tray with parchment paper.
- Place the flour, baking powder and salt in a bowl. Crumb the butter into the flour using your thumbs and forefingers. Mix in the milk until just combined.
- Place onto a floured work surface and roll into a 1cm thick rectangle, trimming the edges of the dough if desired.
- Brush the dough with some of the melted butter then layer the bacon on top to cover the pastry, making sure to leave a 2cm edge free on one of the long sides of the dough,
- Mix the onion, cheeses, parsley and garlic together and spread over the bacon.
- Brush the gap at the edge of the dough with water then roll into a spiral, sealing the edge brushed with water to the body of the roll.
- Wrap the roll in cling film and refrigerate for 20 minutes
- Slice the roll into 1.5cm slices and place, spiral side up, onto the baking tray. Bake for 15 minutes, or until golden. Serve warm.