Step #1
Using the ingredients listed under "Filling", lightly cook the rashers of bacon and place to one side to cool. Slice the tomato into 12 equal pieces. Using the ingredients indicated under "Dough", make up a well developed dough.
Step #2
Divide into 12 equal pieces and mould into balls. Cover and rest for 10 minutes.
Step #3
Roll each ball into a 12.5 - 13cm (5 inch) disc.
Step #4
Place a slice of tomato and a rasher of bacon (Filling) on each disc. Lightly brush the exposed area with water and fold over the two edges to enclose the filling. Cover a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 35 - 40 minutes or until doubled in size.
Step #5
Remove the cover and, if desired, lightly brush with water and sprinkle with the finely chopped onion topping. Bake in a preheated oven at 220°C, (425°F, Gas Mark 7) for 12 - 15 minutes or until golden brown.
Step #6
Place on a cooling wire and cool completely.
