Bacon roll - serves 6
- for the pastry
- 100g gluten free plain flour
- 100g maize flour
100g butter or margarine
- Large pinch salt
- about 90ml water to bind
- for the Filling
- 6 rashers bacon
- 100g grated cheese
- Egg, beaten to glaze
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 butter 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 1 tbsp of grated cheese 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. Stick together with beaten egg.
Brush the pastry with beaten egg and sprinkle with grated cheese.
Bake at 200°c /400°f / gas mark 6 for 15 minutes. They are best eaten hot.
how to make this recipe dairy free...
Use dairy free margarine in place of butter in the pastry.
Replace the cheese with sliced tomato or hummus.