Juicy Bacon, Sun‑Dried Tomato and Feta Crumble Rolls

• egg↗1

  beaten

• regular flour↗225g g

  plus extra for dusting

• frozen butter175g g
• bacon strips↗10

  strips, finely chopped

• sun‑dried tomatoes in oil100g g

  about 12‑16 pieces, finely chopped

• feta↗100g g

  crumbles

• small bunch of fresh basil

  chopped

Step-by-step instructions

1. 1

   Sift the flour and a pinch of salt into a large bowl. Add the grated cold butter. Mix until all butter pieces are coated with flour. Pour in 150 ml of cold water, knead a soft dough and knead it by hand. Wrap in cling film and chill in the refrigerator for 30 minutes.

2. 2

   Preheat the oven to 200 °C (180 °C with convection, gas mark 6). On a lightly floured surface, roll out half of the dough into a long rectangle about 9 × 45 cm. Spread half of the filling along the dough, closer to one edge. Brush the opposite edge with beaten egg and fold it over the filling, pressing the edges to form a long roll. Brush the top again with beaten egg, cut the roll into 3 cm long pieces. Using scissors, cut small “V‑shaped” cuts in the top of each piece.

3. 3

   Repeat the process with the remaining dough and filling, place the rolls on a parchment‑lined baking tray. Bake for 15–20 minutes until they become golden‑brown.