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Bacon, sundried tomato & feta rolls

Contains pork – recipe is for non-Muslims only
Good Food reader Liz Baron shares her take on a party classic. Make your own pastry and fill with a savoury mix

  • Prep: 30 mins
    Cook: 25 mins
    plus chilling
  • Makes 24-30
  • Easy
  • Makes 24-30
  • Easy
  • Calories 99
  • Carbohydrates 6
  • Saturated Fat 4
  • Sugar 1
  • Protein 2
  • Fat 7
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 99
  • Carbohydrates 6
  • Saturated Fat 4
  • Sugar 1
  • Protein 2
  • Fat 7
  • Fibre 1
  • Salt 0.4

Ingredients

  • 1 egg, beaten
  • 225g plain flour, plus extra for dusting
  • 175g frozen butter
  • 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

  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.

  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.

  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.

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