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Bacon, sundried tomato & feta rolls

Bacon, sundried tomato & feta rolls

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • 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

  • Freezable (before baking)
Nutrition: per roll (30)


  • 1 egg , beaten

For the pastry

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

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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, January 2014

Goes well with


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