Is it just me or does it not get much better than cheese and bacon wrapped in crisp pastry? These really are as good as they sound!
I saw this recipe on one of Lorraine Pascale’s TV shows and instantly knew it was something I would be making. I love cooking shows because I like to see the way in which people create dishes. I try to show how a dish is made the best I can when I write posts by taking photographs along the way so people can see if theirs looks as it should do. One thing I really don’t like is when cookery books don’t show you a photograph of the finished dish. For me the photograph is what I look at first to see whether I want to make a recipe and helps me picture the dish.
I made these between Christmas and New Year. As I was so busy seeing family, I used shop bought puff pastry and cut corners even more by using pre-rolled pastry! I know this is a bit lazy, but when you don’t have a lot of time and if you’re like me and haven’t yet mastered rolling pastry out into a perfect rectangle; pre-rolled pastry is a godsend!
As with all recipes I think you should adapt them to your personal tastes. Lorraine’s original recipe used English mustard, but I much prefer wholegrain mustard so this is what I used. If you don’t like mustard at all, just leave it out. If you are trying to be a bit healthier you can buy lower fat pastry. I have used this when making sausage rolls before and I didn’t notice a difference in taste, but I did find it harder to seal the edges with egg. The pastry seemed to not want to stick together at all but the end result was still as good.
375g puff pastry
plain flour, for dusting
1 tbsp wholegrain mustard
100g mature cheddar, grated
14 slices streaky bacon
- Line a baking tray with greaseproof paper and grate your cheese
- Roll the pastry out on a lightly floured surface to a large rectangle of ½ cm n thickness
- Turn the pastry so that the longest side is facing you, spread over the mustard and sprinkle with the cheese
- Place the pieces of bacon onto the pastry, leaving a small gap between each piece
- Cut the pastry between each slice of bacon and then twist each piece of pastry 4-5 times. Put on the baking tray
- Chill in the oven for 15-20 minutes
- Preheat the oven to 220°C. Remove the twists from the fridge and brush with beaten egg
- Reduce the oven to 200°C and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown. Remove from the oven and set aside to cool
I don’t think the pre-rolled pastry was as thin as it would have been if I had rolled it out myself which is why it only made 7 straws instead of 14. Next time I make these I will roll the pastry out myself and see how many I can make.
These were delicious and would make a perfect lunch or if you cut them up would be good for a picnic or a buffet. The original recipe can be found at http://www.bbc.co.uk/food/recipes/bacon_and_mature_cheddar_58920.