Bacon roly polies

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
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Ingredients

Metric

Imperial

Bacon filling

Pastry

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
5
Mix the onion, cheeses, parsley and garlic together and spread over the bacon
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
First published in 2015
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Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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