Bacon, Cheddar and Pesto Pinwheels
perfect for sharing
The quantities provided above are averages only.
Ingredients
265 grams
Puff Pastry
(Contains: Wheat May be present: Milk)
100 grams
Irish Bacon Lardons
50 grams
Grated Cheese
(Contains: Milk)
30 grams
Green Pesto
1 sachet(s)
Sun Dried Tomato Paste
1 tin(s)
Tomato Paste
Not included in your delivery
to taste
Sugar
to taste
Oil
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Place a pan over medium-high heat with a drizzle of oil.
Once the oil is hot, fry the bacon lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly. - Pop the pesto, sundried tomato paste and tomato puree in a bowl and add a pinch of sugar. Stir together until combined.
Unfold the puff pastry onto a chopping board, but keep it on its baking paper to allow for easier rolling.
Spread out the pesto mixture over the pastry in a thin layer, leaving a 1cm border on all sides.
Evenly sprinkle over the cooked bacon lardons and the cheese. Then carefully roll from the long side, using the baking paper to help you, enclosing the filling to make a spiral.
Trim (and discard) the end 1cm from each end of the puff pastry log, then carefully slice into 2cm wide rounds. TIP: a serrated knife makes it easier, you don’t want to squash the pastry.
Lay on a lined baking tray spaced well apart to allow them to puff.
Brush with oil. Bake in your oven until golden, 20-25 mins.
Then remove and serve warm on a large plate for sharing.
