Bacon, egg and cheese braid
Serves 6 10 rashers smoked streaky bacon 4 eggs, plus 1 yolk 100g Red Leicester cheese, grated 200g strong flour, plus extra for dusting 100ml cold water 200g chilled unsalted butter, plus extra for greasing
Sift the flour into a large mixing bowl. Add the cold water and egg yolk, bringing it together into a paste with a wooden spoon. Knead by hand for 2 mins, adding further flour if the dough is too sticky, then turn out onto a surface lightly dusted with flour. Roll out to a square approximately 20 x 20cm. Place the 200g butter between two pieces of baking paper, then beat into a square shape approximately 2cm smaller than the dough square, using a rolling pin. Place the butter on top of the dough diagonally and fold the dough edges over the butter to cover like an envelope. Re-dust the rolling pin with flour and roll out the pastry to a rectangle shape approximately the length of A4 paper. Fold one end into the middle, then fold the other side over it. Turn it 90 degrees, then roll into a rectangle again. Repeat twice, then cover in cling film and leave to chill for 1 hr. Then, repeat the rolling process twice, cover the pastry in cling film and return it to the fridge for 30 mins. In the meantime, fill a large saucepan halfway with boiling water and bring back to the boil. Turn the heat down until simmering, then lower the 4 eggs into the water. Simmer for 7 mins until hard-boiled. Drain and cool in cold water, then carefully peel and chop into small pieces. Preheat the oven to 200°C/gas mark 6 and grease a large oven tray. On a surface dusted with flour, roll the pastry out into an A4-sized rectangle. Score two lines lengthways, one a third into the pastry and the other two thirds into the pastry, creating a central rectangle area. Cut rectangular strips approximately a thumb’s width wide at an angle downwards from each scored line to the end of the pastry. Layer the bacon vertically down the middle section of the pastry, then sprinkle with the cheese and egg. Taking alternative strips from each side, fold them over the filling one by one, creating a criss-cross design. Bake for 30 mins until the pastry is golden and cooked completely through. Allow to cool slightly, then transfer to a board and cut into slices before serving.