Ingredients
2 cups all-purpose flour, add more for dusting
1 cup shortening, chilled
1 cup ice-cold water, plus more as needed
8 oz bacon rashers, chopped
3 oz yellow onions, finely chopped
¼ cup milk
1 tbsp baking powder
1 tbsp vegetable oil
½ tsp salt
cooking spray
1½ oz side salad, of your choice
¼ tsp parsley, chopped
⅓ cup gravy
Preparation
Line a baking sheet with parchment paper and grease with cooking spray.
Sift together the flour, baking powder, and salt in a large mixing bowl. Set aside.
Heat up the oil in a skillet over medium heat. Saute the bacon and onions until translucent. Set aside.
Add the chilled shortening and 1 cup of water into the sifted flour mixture. Mix until it forms a fairly stiff dough, adding more water as necessary.
Dust the working area with flour, then place the pastry on it. Roll the pastry into a rectangular shape roughly 1½-centimeters thick. Trim the pastry as necessary to achieve the rectangular shape.
Sprinkle the cooked bacon and onions on top of the pastry, leaving roughly ⅛ of the pastry not filled.
Roll the pastry into a cylindrical shape. Finally, tuck or trim the edges. Transfer the roll onto the greased and lined baking sheet. Place the pastry in a chilled area and allow it to rest briefly for roughly 30 minutes.
While waiting, preheat the oven to 360 degrees F.
When ready, brush the top and around the pastry with milk, then bake for roughly 1 hour or until the crust is golden brown.
Set aside briefly onto cooling racks once baked, and allow to cool briefly before serving.
Slice the portions accordingly and serve with a side salad of your choice and gravy.
