These are the perfect snacks to make for last-minute guests. Mix and match the filling to your liking – be sure to use a strong cheese for extra flavour.
Main INGREDIENTS
- Meat
- Cheese
Ingredients
Method
Ingredients
- 250g streaky bacon
- 2 x 250g frozen all-butter puff pastry sheets, thawed
- 1 large free-range egg, beaten for wash
- 2 Tablespoons (30ml) basil pesto
- 100g mature cheddar, finely grated
- 80g Parmesan cheese, finely grated
- Sea salt and freshly ground black pepper, to season
- 1 Tablespoon thyme leaves
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Method
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1Fry the bacon until super crisp; alternatively, bake at 180°C/gas mark 6 for 35 minutes. Allow to cool and chop very finely.
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2Lay the two puff pastry sheets on a floured surface and egg wash. Spread the basil pesto over the surface of the puff pastry, followed by both cheeses, thyme, bacon, salt, and black pepper.
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3Cut into 8cm x 3cm strips. Slightly twist the strips and place them onto a Le Creuset 31cm x 31cm Rectangular Baking Sheet. If the pastry becomes too warm and difficult to handle at any time, simply place it back in the freezer for a few minutes to firm up before continuing to work with it. Just before baking, brush with a little more egg wash.
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4Rest in the fridge for 10 minutes and bake for 20-25 minutes until golden brown and crisp. Allow to cool slightly and serve.
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5These can be made the day before, kept in the fridge, covered, and baked just before serving.
Tip:
Resting your dough in the fridge before baking results in a crisper and puffier golden bake.
