Bacon, sundried tomato & feta rolls

Bacon, sundried tomato & feta rolls

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 30 mins Cook: 25 mins plus chilling


Makes 24-30
Good Food reader Liz Baron shares her take on a party classic. Make your own pastry and fill with a savoury mix

Nutrition and extra info

  • before baking

Nutrition: per roll (30)

  • kcal99
  • fat7g
  • saturates4g
  • carbs6g
  • sugars1g
  • fibre1g
  • protein2g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the pastry

  • 225g plain flour, plus extra for dusting
  • 175g frozen butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the filling

  • 10 streaky bacon rashers, finely chopped
  • 100g sundried tomato in oil (about 12-16), finely chopped
  • 100g feta cheese, crumbled
  • small bunch fresh basil, chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. For the pastry, sift the flour and a pinch of salt into a large bowl. Grate in the frozen butter. Use a kitchen knife to mix until all the pieces of butter are coated with flour. Stir in 150ml cold water to form a soft dough, then bring together with your hands. Wrap in cling film and chill in the fridge for 30 mins.

  2. Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out half the pastry to a long rectangle, about 9 x 45cm. Scatter 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.

  3. Repeat with the remaining pastry and filling, then arrange the rolls on baking parchment-lined baking trays. Bake for 15-20 mins until golden brown.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (6)

joanna18's picture

Made these yesterday, went down a storm with everyone. Used mozzarella instead of feta, very yummy :)

pipstrudel's picture

I used bought puff pastry and added a little water to the filling for the extra puff; so quick and so yummy. Thank you

Nancy54321's picture

They were so simple to do they were lovely little bite size pieces full of flavour. I made mine small and fried the bacon first. Will add chilli flakes next time.

sophiebeynon's picture

This recipe was easy and the results were great. Went down a storm with the kids and we'll definitely be making this again. Loved it!

juliecoop's picture

I made these with ready rolled puff pastry last night and they were delicious, I will try them with shortcrust next time. I fried the bacon first as I like it crispy. The combination of the 3 ingredients was quite salty so I will probably spread the filling out more next time and cut them up smaller. Lovely

gervais's picture

Made these and froze them over the Christmas holidays, they turned out beautiful. I have however been making pastry like this for years it is a Delia smith tip from the 80s maybe even earlier. Will make again though not wait until Christmas!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…