Name: Bacon, sundried tomato & feta rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Makes 24-30
Ingredients: 1 egg beaten; 225g plain flour plus extra for dusting; 175g frozen butter; 10 streaky bacon rashers, finely chopped; 100g sundried tomato in oil (about 12-16), finely chopped; 100g feta cheese crumbled; small bunch fresh basil chopped

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Bacon, sundried tomato & feta rolls

Bacon, sundried tomato & feta rolls

Good Food team

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Makes 24-30

Easy

Prep: 30 mins

Cook: 25 mins

plus chilling

A star rating of 5 out of 5.4 ratingsRate

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Good Food reader Liz Baron shares her take on a party classic. Make your own pastry and fill with a savoury mix

Freezable (before baking)

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Ingredients

Nutrition

Units:

MetricUS

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 tomato

in oil (about 12-16), finely chopped
100g feta cheese

crumbled
small bunch fresh basil

chopped

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Nutrition: per roll (30)

kcal99
fat7g
saturates4g
carbs6g
sugars1g
fibre1g
protein2g
salt0.4g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, January 2014

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A star rating of 5 out of 5.4 ratings

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