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Bucks bacon badger




Source of Recipe


the web


List of Ingredients




Filling
8-10 oz (225-275g) bacon pieces
1 onion, finely chopped
1 potato, finely diced
Pastry
8 oz (225 g) self-raising flour
4 oz (100 g) shredded suet
1/2 level tsp salt
1 tbsp chopped parsley
About 8 tbsp cold water

Recipe



1. Heat the oven to 400°F (200°c) mark 6.

2. Remove the rind and bone from the bacon and cut the lean meat into small pieces. Put them in a bowl, add the onion and potato and mix well.

To make the pastry:
1. Put the flour, suet, salt and parsley in a bowl and mix to a soft but not sticky dough with the water.

2. Roll out on a lightly floured surface to a rectangle 15 x 12 in. (37.5 x 30cm). Brush the edges with water.

3. Spread the filling over the pastry to within 1 in. (2.5cm) of the edges. Loosely roll up the pastry like a Swiss roll and seal the ends firmly.

4. Lift onto a piece of greased foil and cover loosely. Place on a baking sheet and bake in the oven for 45 minutes.

5. Open the foil and cook for a further 15 minutes to allow the top to brown. Cut in slices and serve hot.


Serves 4.