Cheese and Bacon Pin-wheels

A while ago, I posted a recipe idea for puff pastry pinwheels which can be served as a tasty crowd pleaser when entertaining, or with a salad as a quick and easy mid week meal.

The best thing about these pinwheels is that you can make them with a whole host of leftover ingredients including cheese, vegetables and meat. They are also super easy and quite fun to prepare, so why not get the kids to help you out with this recipe during the summer holidays?

Here’s a recipe with my favourite combination of cheese & bacon, but I’d love to hear what ingredients other people use in their creations.

INGREDIENTS

  • 4 x bacon rashes, diced
  • 250g pre-made puff pastry
  • 100g Wensleydale cheese, grated
  • 50g blue cheese, crumbled
  • Tomato purée

METHOD

Preheat oven to 200c or as per the puff pastry packet instructions.

Fry the bacon for a couple of minutes, until it starts to brown.

Roll out the puff pastry, squeeze over the tomato puree and spread, ensuring the whole sheet is covered.

Sprinkle the pastry with the cheese and bacon, or whatever ingredients you are using. (In this instance, no seasoning is needed, as both the bacon and blue cheese are already very salty).

Cut the pastry into 8 strips, approx. 2cm wide each and then roll each strip into a wheel.

Place the wheels on a baking tray and bake in the oven for 20-25 minutes or until golden in colour.

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Cheese, Onion & Potato Pasties

I’d managed to overbuy some potatoes for this weeks meals, and having already peeled & diced the potato, I wasn’t quite sure what I could do with the leftovers.  It turns out that potatoes can be frozen, providing that they are blanched first to prevent them from turning black.  To blanch potatoes, you simply immerse in boiling water for about 4 minutes before quickly transferring into a bowl of iced cold water until cooled (about 10 minutes).  Once cool, dry the potatoes using kitchen roll or a tea towel and transfer to freezer bags before placing in the freezer to be used at a later date.

As well as the potatoes, I also had a packet of puff pastry left over from a family party where I’d used it for canapés, and as a Northerner born and bred, I love a good pasty, I already had some cheddar cheese in the fridge so Cheese, onion & potato pasty was the obvious choice for me.

 Whilst I could have just gone ahead and made Cheddar cheese & onion pasties, I love the bitterness of white crumbly cheeses, such as Lancashire & Wensleydale, so I decided to use a mix of Cheddar & Lancashire cheese in my pasties, but any cheese you have to hand will do.

As a side note, ready made puff pastry is one of my favourite time saving ingredients, you can do so much with it; canapés, pies, a twist on a pizza etc. and the results always look really impressive, when in reality, you haven’t had to try that hard, as you’ll see from the following recipe.

20140413-202229.jpgINGREDIENTS

  • Knob butter
  • 1 small onion, finely sliced
  • 1 small potato, cubed
  • 375g packet of puff pasty
  • 75g cheddar cheese
  • 75g white crumbly cheese

Serves 4

METHOD

Preheat oven to 180c

In a large saucepan, melt the butter over gentle heat

Add the onions and potatoes and sweat over a low heat with the lid on for 20 minutes, stirring occasionally

Season well with crushed black pepper (I tend to avoid adding salt as it should get this from the cheese & butter)

Mix in the grated cheese and allow to cool otherwise the heat from the mixture will make the pastry difficult to work with

Whilst the potato & onions are cooling, cut the pastry into 4 circles approx. 6cm diameter (I use a bowl to measure). You’ll find that you will need to reroll the in order to get all 4 circles

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Add about a quarter of the mixture to one half of each pastry circle; leave about 1/2 cm gap between the mixture and the edge of the pastry. Don’t overfill the circles with mixture or you’ll find it difficult to close your pasty.

Fold each circle in half and press the edges together with fingers or a fork, cut a couple of small incisions in the top of each pasty

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Brush the pasties with egg and place in oven for 15-20 minutes until golden brown

TIPS

Egg works best for glazing the pasties, as it will give nice golden colour but you can use milk if you’d prefer (which I did in this recipe)

If you have too much mixture for your pasties, bake it in oven for 15-20 minutes and it will make a lovely accompaniment for a meal

The pasties can be frozen when cooled and are equally delicious, whether served hot or cold