For 5 rolls, you will need:
How long does it take?
Preparation Resting Cooking Start to finish 48 min. 2 hours 50 min. 3 hours 38 min. Keeping:
1 or 2 days, preferably in a cloth bag.
At what time? When will I finish if I start the recipe at a certain time? When should I start for the recipe to be ready at a certain time? Work this out...
Step by step recipe
This recipe in GIF
Stage 1 -
Stage 2 -
Fold the plastic over to seal in the lard and flatten with a
into a "cake" about 8 inches (20 cm) square.This is similar to preparing the butter for
Put the square of lard in the freezer (not the fridge) - this is important for later.
Stage 3 -
Cook the bacon and toast the sesame seeds
Preheat the oven to 360°F (180°C).
Spread 30 g sesame seeds on a sheet of
laid on a
. Toast in the oven for 15 minutes.
Stage 4 -
Stage 5 -
Brown the bacon bits in a frying pan for a few minutes.
Stage 6 -
Stage 7 -
Stage 8 -
One minute beofre the end of kneading, add the sesame seeds.
Stage 9 -
Gather the dough into a ball, transfer to a large, clean bowl and cover with a
Leave to rest for 1 hour.
Stage 10 -
3 min. Flake the doughAfter resting, roll out the dough on the worktop into a long rectangle about the same width as the square of lard.
Stage 11 -
Place the suqare of lard in the centre of the rectangle of dough and gently slide out the plastic. This is slightly tricky, which is why it is important to have the lard really cold from the freezer.
Stage 12 -
Fold the flaps of dough over to cover the lard.
Fold in half again and turn the dough through 90° (a quarter turn).
Stage 13 -
Roll out again and spread the bacon bits over the dough.
Stage 14 -
Fold up again like before to seal in the bacon.
Stage 15 -
Finish by rolling out the dough again and cut across into broad strips.
Stage 16 -
Shape and bake the rolls
Roll or fold the strips up to form the rolls. Arrange these on a
Cover with a
and leave to rest for 1 hour.
Stage 17 -
Preheat the oven to 460°F (240°C). Bake the rolls for about 30 minutes with
. Do watch for the colour towards the end of baking.
Best served warm, cut into slices.
The ideal lard to use is fat that has been saved from making
potted meat (rillettes)
. This has more flavour than plain lard, which is very bland.
You will notice that the flakiness is less marked than with butter, as lard does not produce the same effect - this is quite normal and a feature of the recipe.
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman ( change to a man). How much will it cost?
For 5 rolls : 7.26 € Per rolls : 1.45 € Note : These prices are only approximate
And to drink?: The French often like to accompany "la cochonnaille" (pork charcuterie) with a gutsy, full-bodied red wine. Source Home made. More recipes?This recipe uses (among others)
Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Mixed seed grissini, French baguettes, Seeded loaf, Olive and pesto bread, Classic French white bread, ... All Leaven: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Mouna, Panettone, Yeast-based flaky dough (for croissants), Saucipain, ... All Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Spaghetti Carbonara, Baby spinach salad, French-style peas, Special Cheese and Walnut Sticks, Small cheese and bacon rolls , ... All Water: You can get more informations, or check-out other recipes which use it, for example: Valay-Brest, Benoîton, Cassoulet, Nougat, Sorrel soup, ... All News list of cooking-ez.com
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