Bacon, sundried tomato & feta rolls

Bacon, sundried tomato & feta rolls

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(2 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
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  • 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 a dairy product made from separating whole milk or cream into fat and…

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.

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Comments, questions and tips

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6th Mar, 2014
Made these yesterday, went down a storm with everyone. Used mozzarella instead of feta, very yummy :)
1st Mar, 2014
I used bought puff pastry and added a little water to the filling for the extra puff; so quick and so yummy. Thank you
30th Jan, 2014
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.
26th Jan, 2014
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!
14th Jan, 2014
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
12th Jan, 2014
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!
bella Stark's picture
bella Stark
2nd Mar, 2020
can you prepare the dough and chill it the day before ?
Barney Good Food's picture
Barney Good Food
3rd Mar, 2020
Hi Bella, The pastry can be prepared up to 2 days ahead and kept in the fridge and the rolls can be assembled the day before baking and kept in the fridge. Thanks, Barney
Josh Mccarthy's picture
Josh Mccarthy
25th Nov, 2018
Just before you cut up the rolls, put the Pastry Sausage onto the sheet, then cut them.
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