Bacon Roly Poly or Jambon en Croute, no matter what you call this dish you will enjoy it's simplicity.
I use ready made pastry, either shortcrust or puff pastry, the results will be same using either.
Unroll your pastry, this can be round as displayed here, however using oblong would be better.
Having unrolled your pastry, then scatter some dried sage over your pastry base.
I photographed this dish outside to get the best of the daylight, however the wind kept blowing away my sage.
Place rashers of streaky bacon on top of your sage and pastry.
Now having sliced some onion, place it on the bacon.
Now roll up your pastry and its contents.
Roll the parcel in the pastry blue wrapping and once more in a tea towel.
Tie off the ends with butchers twine.
Place your roly poly in a stock pot or large marmite, cover in water and simmer for at least one hour before adding some root vegetables and cook for another 2 hours.
This dish can be cooked on a campfire, in the oven or on top of the stove. When the dish is ready you can unwrap your roly poly and slice along the length giving you nice attractive portions. At this stage with my excitement of eating this dish I forgot to take any further pictures. This dish does require a nice sauce or gravy to add colour to the dish as the finished pastry looks too pale without it.