Bacon, Cheddar and Pesto Pinwheels
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Bacon, Cheddar and Pesto Pinwheels

with Sun-Dried Tomato | Perfect for sharing

Flaky puff pastry swirls filled with a deliciously savoury combination of bacon, Cheddar cheese, pesto and sun-dried tomato. Serve up as a tasty appetiser or for nibbling alongside dinner!

Allergens:
Cereals containing gluten
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

90 grams

Bacon Lardons

60 grams

Mature Cheddar Cheese

(Contains Milk)

32 grams

Fresh Pesto

(Contains Milk)

25 grams

Sun-Dried Tomato Paste

30 grams

Tomato Puree

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Nutritional information

Energy (kJ)4074 kJ
Energy (kcal)974 kcal
Fat66.2 g
of which saturates31.8 g
Carbohydrate68 g
of which sugars11.2 g
Protein24.9 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Mixing Bowl
Grater
Chopping Board

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.

b) Heat a drizzle of oil in a frying pan on medium-high heat.

c) Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins. Remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

d) Meanwhile, grate the cheese. Pop the pesto, sun-dried tomato paste and tomato puree into a small bowl and add a pinch of sugar (if you have any). Stir together until combined.

2

a) Unfold the puff pastry onto a chopping board, keeping it on its baking paper.

b) Spread the pesto mixture evenly over the pastry in a thin layer, leaving a 1cm border on all sides.

c) Evenly scatter over the cooked bacon lardons and grated cheese.

d) Using the baking paper to help you, carefully roll the pastry from the long side to enclose the filling and make a pastry log.

3

a) Line a baking tray with baking paper. Trim (and discard) 1cm from each end of the pastry log to neaten, then carefully slice into 2cm thick rounds. You'll make approximately 12-16 rounds. TIP: A serrated knife makes slicing easier!

b) Lay the rounds onto the baking tray, spaced well apart to allow them to puff.

c) Bake in your oven until golden, 20-25 mins.

d) Place the baked pinwheels on a sharing platter.

Enjoy!