Cheese and bacon swirls

Cheese and bacon swirls

By
From
Roasting Tray Magic
Makes
12
Cooking time
60 mins
Photographer
Faith Mason

Rolling out of bed and straight into a baking session might not sound appealing, but honestly this is so easy. The tiny effort involved in wrapping pastry around bacon and cheese will be amply rewarded, and beats an early-morning trip to the shops for pastries.

Ingredients

Quantity Ingredient
1 sheet ready-rolled puff pastry
or 320g block pastry
plain flour, for dusting
125g grated cheddar cheese
120g bacon, chopped into small pieces
1 spring onion, finely chopped
1 large egg, lightly beaten

Method

  1. Preheat the oven to 180°C and line a 30 x 20 x 5-cm roasting tray with baking parchment.
  2. Lay the pastry sheet on a lightly floured work surface or, if using a block, roll out into a 25 x 30-cm rectangle. Scatter over the cheese, bacon and spring onion. Roll the pastry from the short end into a tight log and chill in the fridge for 20 minutes.
  3. Cut the log into 12 equal slices and arrange them cutside up and spaced apart in the prepared roasting tray. Press them down to flatten a little, then brush the tops with beaten egg.
  4. Bake for 25–30 minutes, or until puffed and golden. Serve warm.
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