Bacon Roll - - Serves 6



  • for the pastry
  • 100g gluten free plain flour
  • 100g maize flour
    100g dairy free margarine
  • Large pinch salt
  • about 90ml water to bind
  • for the Filling
  • 6 rashers bacon
  • hummus
  • soya cream or milk, to glaze
  • sesame seeds

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


Mix the flours and salt together in a large bowl.

Rub the dairy free margarine into the flour using the tips of your fingers until the flour resembles fine breadcrumbs.

Pour in the water a drop at a time. Mix in the water using one hand in a stirring motion or use a wooden spoon if you prefer. Turn out onto the work top and knead the pastry briefly to bring the dough together.

Roll out the pastry. If it is too crumbly roll the pastry out on a piece of cling film.
Cut into 10cm squares.

Put a teaspoon of hummus onto the centre of the square. Place a rasher of bacon on top diagonally from corner to corner.

Wrap the other two corners of pastry over the bacon into the centre. Brush one edge of pastry with soya cream to stick together.

Brush the pastry with soya cream and sprinkle with sesame seeds.

Bake at 200°c /400°f / gas mark 6 for 15 minutes. They are best eaten hot.

Gem's hints and tips

The bacon rolls can be frozen before cooking for up to three months.

Place on a flat tray in the freezer. Once the bacon rolls have frozen, put into a container until needed. Bake from frozen until golden brown.

This is a good recipe to use up your bits of left over pastry.

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