Makes around 25
These little rolls are a good alternative to the usual sausage rolls.
Ingredients
For pastry:
225g plain flour, plus extra for dusting
175g frozen butter
Or a pack of ready-made puff pastry
Filling:
10 slices streaky bacon rashers, finely chopped
100g sun-dried tomatoes in oil (about 12-16) finely chopped
100g feta cheese, crumbled
Small bunch fresh basil, chopped
Method
For the pastry, sift the flour and a pinch of salt into a large bowl. Grate the frozen butter. Use a knife to mix unil all the pieces of butter are coated with flour. Stir in 150mg cold water to form a soft dough, then bring together with your hands. Wrap in cling film and chill in the fridge for 30 minutes.
Heat the oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out half of the pastry to a long rectangle, about 9 x 45cm. Place half the filling ingredients along the pastry, towards one edge. Brush the other edge with egg and fold it over the filling, pressing the pastry edges to seal into a long sausage roll. Brush the top with more egg, then cut into 3cm long rolls. Use scissors to snip little ‘V’ shapes in the top of each roll.
Repeat with the remaining pastry and filling, then arrange the rolls on baking paper lined trays. Bake for 15-20 minutes until golden brown
Tip:
Bacon can be fried first
Use Mozzarella instead of feta
