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Bacon, Cheddar and Pesto Pinwheels

Bacon, Cheddar and Pesto Pinwheels

Perfect for sharing | Serves 2 - 4

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Make it feel like Christmas every day with our Bacon, Cheddar and Pesto Pinwheels. We’ve wrapped up our pinwheels in a buttery, flakey puff pastry and given them a flavoursome twist with pesto, mixed with sun-dried tomatoes. Finished with salty bacon and rich melted cheese, it’s a side you’ll want to present on your dinner table again and again.

Allergens:GlutenMilkEggNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit(s)

Puff Pastry Sheet

(ContainsGluten)

90 grams

Bacon Lardons

2 block(s)

Cheddar Cheese

(ContainsMilk)

1 sachet

Pesto

(ContainsMilk, Egg, Nuts)

1 sachet

Sun-Dried Tomato Paste

1 sachet

Tomato Puree

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3985 kJ
Energy (kcal)953 kcal
Fat65.0 g
of which saturates29.0 g
Carbohydrate63 g
of which sugars5.0 g
Protein27 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

a) Preheat your oven to 200°C and remove your pastry from the fridge. b) Heat a drizzle of oil in a frying pan on medium-high heat and add the bacon lardons. c) Fry until golden and crispy, 3-5 mins, turning occasionally. d) Remove from the heat. Meanwhile, grate the cheese. e) Pop the pesto, sundried tomato paste and tomato puree in a bowl and add a pinch of sugar. Stir together until combined.

2

a) Unfold the puff pastry onto a chopping board, but keep it on its baking paper to allow for easier rolling. b) Spread out the pesto mixture over the pastry in a thin layer, leaving a 1cm border on all sides. c) Evenly sprinkle over the cooked bacon lardons and the cheese. d) Then carefully roll from the long side, using the baking paper to help you, enclosing the filling to make a spiral.

3

a) Line a baking tray with baking paper. 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. b) Lay on your baking tray spaced well apart to allow them to puff. c) Brush with oil. Bake in your oven until golden, 20-25 mins. d) Then remove and serve warm on a large plate for sharing, enjoy!