Savoury Bacon and Onion Roll (Pressure Cooker) Recipe
Preparation Time: 20 minutes
Cooking time: Steaming 10 minutes, 35 minutes on low pressure
Ingredients:
225 grams of self raising flour
1/2 teaspoon salt
100 grams of shredded suet
1 teaspoon of mixed herbs, dried
150 ml of cold water
900 ml of boiling water with vinegar or lemon juice
Filling:
225 grams of smoked back bacon with rind removed and chopped
A medium sized onion that has been grated
50 grams of chopped mushroom
Salt
Ground black pepper, fresh
Directions:
Sieve flour and salt in a medium sized bowl and stir to mix with
herbs and suet with a little amount of cold water.
Stir until an elastic and smooth dough that does not dirty the
bowl’s wall is formed.
Knead the dough lightly on a floured surface. The dough should
then be rolled to a four-sided figure which is narrower than the
cooker’s bottom. It should be about 5 mm thick.
Mix bacon with mushrooms and onion as well as a little salt and
pepper to form the filling.
The mixture should be spread evenly on the oblong dough and
extended to the edges.
The dough edges should then be brushed with water and rolled up
as a Swiss roll. All edges should be sealed.
The roll should then be placed gently with the seam side below
on a greaseproof paper or a foil.
The greaseproof or foil paper should then be wrapped loosely to
make a pleat in the middle which allows for expansion. Secure the
greaseproof paper with a string.
Place the trivet in a cooker and pour boiling water plus the
lemon juice/ vinegar.
The cooker should be closed and left steaming for about 10
minutes.
The heat should then be raised to L pressure for 35 minutes and
gradually reduce pressure.
