Bacon roly polies
Item 1 of 1
Simple to make, yet deliciously moreish to eat, these bacon rolls from Marcus Wareing 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.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Bacon filling
- 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
Pastry
- 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
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4. Line a baking tray with parchment paper
2
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
- 250g of plain flour
- 3 tsp baking powder
- 75g of unsalted butter, diced and cold
- 225ml of milk
- 1/2 tsp salt
3
Place onto a floured work surface and roll into a 1cm thick rectangle, trimming the edges of the dough if desired
4
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
- 8 bacon rashers, cut into thin strips
- 20g of butter, melted
5
Mix the onion, cheeses, parsley and garlic together and spread over the bacon
- 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
6
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
7
Wrap the roll in cling film and refrigerate for 20 minutes
8
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025