Bacon roly polies

Bacon roly polies, This recipe involves rolling pastry, mixing a filling and lining a baking tray - so plenty of tasks ideal for children to undertake. Once you've made bacon roly polies, why not experiment with other ingredients, it can easily be transformed into a dessert by using sweet fillings and serving with a scoop of ice cream.

INGREDIENTS

BACON FILLING
8 bacon rashers
1 medium onion, finely chopped
1/2 bunch of flat-leaf parsley, chopped
1 garlic clove, crushed
100 grams of soft cheese
100 grams of cheddar, grated
PASTRY
250 grams of plain flour
3 teaspoons of baking powder
75 grams of unsalted butter, diced and cold
225 milliliters of milk
1/2 teaspoons of salt
20 grams of butter, melted

PREPARATION

1Preheat the oven to 180°C/gas mark 4. Line a baking tray with parchment paper

2Place 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

3Place onto a floured work surface and roll into a 1cm thick rectangle, trimming the edges of the dough if desired

4Brush 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

5Mix the onion, cheeses, parsley and garlic together and spread over the bacon

6Brush 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

7Wrap the roll in cling film and refrigerate for 20 minutes

8Slice the roll into 1.5cm slices and place, spiral side up, onto the baking tray. Bake for 15 minutes, or until golden. Serve warm