LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
30
45 MINS
15 MINS
30 MINS
INGREDIENTS
¼ packet (250g) PnP Diced Bacon
1 roll (400g) puff pastry, defrosted
½ block (150g) PnP Full Fat Cheddar
½ tsp black pepper, to season (optional)
1 tsp fresh rosemary, finely chopped (optional)
1 large egg, beaten
SERVING SUGGESTION:
Fresh herbs
Fruit chutney
Herby mayo
METHOD
1. Preheat the oven to 180ºC on fan-assist and line a large baking tray with baking paper.
2. To a large pan on medium-low heat, add the PnP Diced Bacon and cook until crispy and the fat has rendered for about 7-10 minutes. Transfer the bacon to a plate lined with paper towel to drain the excess fat. Set aside until needed.
3. Place the defrosted puff pastry on a lightly floured surface. Grate the PnP Full Fat Cheddar directly over the pastry leaving a space at the top of the pastry. Sprinkle the bacon, black pepper and rosemary over the cheese.
4. Using you hands, carefully roll the pastry into a log, encasing the filling. Pinch to pastry to seal the edges. *Chef’s Tip: Pinch the edge well to ensure the pastry stays in tact when baking.
5. Using a small serrated knife, cut the log into 1-2cm pinwheels to achieve about 30. Place the pinwheels on the prepared baking tray, ensuring they are spaced out well. Brush each pinwheel with the egg wash.
6. Bake for 20 minutes or until golden brown.
7. Transfer the pinwheels to a serving platter. Garnish with fresh herbs and serve with fruit chutney and a herby mayo and ENJOY!
4-ingredient Bacon & Cheese Pinwheels
LEVEL:
EASY
SERVES:
30
TOTAL TIME:
45 MINS
PREP TIME:
15 MINS
COOK TIME:
30 MINS
4-ingredient Bacon & Cheese Pinwheels
INGREDIENTS
¼ packet (250g) PnP Diced Bacon
1 roll (400g) puff pastry, defrosted
½ block (150g) PnP Full Fat Cheddar
½ tsp black pepper, to season (optional)
1 tsp fresh rosemary, finely chopped (optional)
1 large egg, beaten
SERVING SUGGESTION:
Fresh herbs
Fruit chutney
Herby mayo
METHOD
1. Preheat the oven to 180ºC on fan-assist and line a large baking tray with baking paper.
2. To a large pan on medium-low heat, add the PnP Diced Bacon and cook until crispy and the fat has rendered for about 7-10 minutes. Transfer the bacon to a plate lined with paper towel to drain the excess fat. Set aside until needed.
3. Place the defrosted puff pastry on a lightly floured surface. Grate the PnP Full Fat Cheddar directly over the pastry leaving a space at the top of the pastry. Sprinkle the bacon, black pepper and rosemary over the cheese.
4. Using you hands, carefully roll the pastry into a log, encasing the filling. Pinch to pastry to seal the edges. *Chef’s Tip: Pinch the edge well to ensure the pastry stays in tact when baking.
5. Using a small serrated knife, cut the log into 1-2cm pinwheels to achieve about 30. Place the pinwheels on the prepared baking tray, ensuring they are spaced out well. Brush each pinwheel with the egg wash.
6. Bake for 20 minutes or until golden brown.
7. Transfer the pinwheels to a serving platter. Garnish with fresh herbs and serve with fruit chutney and a herby mayo and ENJOY!