Buckinghamshire Advertiser - - LIFE & LEISURE -

250g rind­less ba­con, finely chopped 1 white onion, finely chopped I ta­ble­spoon each of pars­ley and sage (or 1 ta­ble­spoon of dried mixed herbs)

For the pas­try

225g self-rais­ing flour 100g of beef or veg­etable shred­ded suet 1/2 tea­spoon salt 1/4 tea­spoon pep­per About 8 ta­ble­spoons cold wa­ter


Mix to­gether the ba­con, onion

and herbs Mix to­gether the flour, suet, salt and pep­per in a bowl and mix to a soft but not sticky dough with the wa­ter Roll out on a lightly floured sur­face to a rec­tan­gle 15 x 10 inches (37.5 x 20)...ish - rus­tic is ok! Brush the edges with wa­ter Spread the filling over the pas­try to within 1in. (2.5cm) of the edges. Roll up the pas­try like a Swiss roll and seal the ends firmly Lift onto a piece of greased foil and wrap loosely – leav­ing a pleat for the bad­ger to ex­pand. Place on a bak­ing sheet and bake in the oven at 160*c for 1 hour, place an oven­proof dish filled with 2 pints of wa­ter to cre­ate a moist at­mos­phere. Or if you have a whizzy steam oven, bake on 1/2 stream. Or as my mum did, use a pres­sure cooker! Open the foil and cook with the oven turned up to 200*c for a fur­ther 15 min­utes to al­low the top to brown. Cut in slices and serve hot, with some­thing mus­tardy

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