bacon roly poly


Ingredients: 
300g/10 oz Self-Raising Flour

½ a teaspoon Salt
150g/5 oz fresh Suet, chopped to coarse crumbs
250g- 300g (8-10 oz) Back Bacon, chopped
2 big Onions, peeled and finely-chopped
Salt and freshly-ground Black Pepper for seasoning

This a really simple recipe, but it turned out really nicely.
First, you mix the flour, suet and salt using your hands, until it binds into a soft dough.
Then, fry off the onions and bacon bits until they're lightly browned and hot.
 While you're doing that, chill the dough in the fridge for 3/4 hours, so it's firm.
Roll it out to around 1cm thick, add the filling evenly (leaving space at the edges) and season.
Now you can roll it up, after brushing the ends with water.
Loosely wrap it in foil, and steam it for around 2 hours.
Now open it up, and get rid of the juices.
And you're done!


My roly-poly came out quite well, if a little flaky. The taste was excellent, but I think I could have used better quality bacon, because it flavoured the onionvery strongly.