Wednesday, 2 November 2011

Buy British Bacon roly-polies

Country Life celebrates the best of British with recipes from
chef and "Buy British" campaigner Marcus Wareing
  • Makes: 12-15
  • 250g plain flour, plus a little extra for dusting
  • 3tsp baking powder
  • ½tsp table salt
  • 75g Country Life Unsalted butter, diced and cold, plus another 25g
  • 200-250ml semi-skimmed or whole milk
  • 8 large rashers, shoulder or back bacon, rind removed
  • 1 medium onion, peeled and finely chopped
  • 100g cream cheese
  • 100g Cheddar cheese grated
  • ½ bunch flat-leaf parsley, chopped
  • 1 clove garlic, peeled and crushed
  1. Preheat the oven to 180˚C/350˚F/gas mark 4.
  2. Place the flour, baking powder and salt in a large bowl, then rub in the cold, diced butter using your hands.
  3. Add the milk gradually, while mixing, until just combined. Turn out the dough on to a floured surface and roll into a rectangle 1cm thick.
  4. Melt the remaining Country Life Unsalted butter in a small saucepan over a moderate heat. Brush the dough with some of the melted butter, and then layer the bacon on top, leaving a 2cm edge on one of the long sides of the dough.
  5. Mix the onion, cheeses, parsley and garlic together and spread evenly over the bacon.
  6. Brush the bare edge of the dough with water, and 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.
  7. Cut the roll into slices and place, spiral side up, on a baking tray lined with baking paper. Bake for 15 minutes or until golden.