Cheese & Bacon Pastry Twists
Simple ingredients, and what comes out at the end is a simple, yet blooming tasty, addition to a buffet or snack to have with friends over a glass or two of something cold.
No need to make your own pastry, and these are better when I use shop bough and ready rolled pastry.
It’s a lovely way to use up left over bits of cheese too, so don’t be limited to cheddar and parmesan.
Go on give it a go and enjoy your sweet life!
Blooming tasty
What You Need
1 Pack Ready Rolled Puff Pastry
1 Pack Unsmoked Streaky Bacon – 14 Slices
4 tbsp Dijon Mustard - See Tip Box
200g Mature Cheddar Cheese – Grated
100g Parmesan- Grated
1 Egg
Cut and twist the slices
How It’s Done
Heat oven to 200c
Line a baking tray with non-stick baking parchment or with a silicone mat and set it aside until needed.
Open the pack of ready rolled puff pastry and while the pastry is still lying flat on the paper, use a rolling pin to roll out the pastry – This will stop the pastry from puffing up too much while in the oven.
Paste the Dijon mustard all over the pastry so that its evenly distributed
Sprinkle over the grated cheddar and grated parmesan, making sure that the cheese reaches all over the pastry and it goes onto the corners.
Lay the slices of streaky bacon, going down the short edges of the pastry
Lay the slices of bacon next to each other until all the pastry is covered.
Use hand or rolling pin to push down the cheese and bacon into the pastry – See Tip Box
Cut in between the slices of bacon so that the pastry is in strips. – See Tip Box
Carefully twist the slices of pastry and as each one is twisted, lay it on the prepared tray.
When all the twists are on the tray, use scissors to chop each of them in half.
Break the egg into a cup and use a fork to beat.
Brush each of the slices with the beaten egg and put the tray in the hot oven to bake for 20-30 minutes, until they are a golden brown – See Tip Box
Remove from the oven and let them cool.
Serve at room temperature but store in an air tight container in the fridge.
Brush with beaten egg and bake
Tip Box
Mustard – More mustard may be needed, but make sure that there is enough to cover all the pastry.
Rolling pin to Flatten the pastry – Using a rolling pin or the flat of your hand to push down the bacon and cheese into the pastry will mean that as most of the cheese will stay on the pastry once rolled up
Cutting into strips – I use a pizza cutter to make sure the slices are clean when cut. It’s a great way of making sure that the pastry doesn’t drag or tear.
Baking – All oven are different so adjust the baking tie accordingl
Bake until; golden
