⁣

PREP-TIME:⁣

15 MINS⁣

⁣

MAKES:⁣

30⁣

⁣

TOTAL TIME:⁣

45 MINS⁣

⁣

COOK TIME:⁣

30 MINS⁣

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INGREDIENTS⁣

¼ packet (250g) PnP Diced Bacon⁣

1 roll (400g) puff pastry, defrosted⁣

½ block (150g) PnP Full Fat Cheddar⁣

½ tsp black pepper, to season (optional)⁣

1 tsp fresh rosemary, finely chopped (optional)⁣

1 large egg, beaten⁣

⁣

SERVING SUGGESTION:⁣

Fresh herbs⁣

Fruit chutney⁣

Herby mayo⁣

⁣

METHOD⁣

1. Preheat the oven to 180ºC on fan-assist and line a large baking tray with baking paper.⁣

2. To a large pan on medium-low heat, add the PnP Diced Bacon and cook until crispy and the fat has rendered for about 7-10 minutes. Transfer the bacon to a plate lined with paper towel to drain the excess fat. Set aside until needed.⁣

3. Place the defrosted puff pastry on a lightly floured surface. Grate the PnP Full Fat Cheddar directly over the pastry leaving a space at the top of the pastry. Sprinkle the bacon, black pepper and rosemary over the cheese.⁣

4. Using you hands, carefully roll the pastry into a log, encasing the filling. Pinch to pastry to seal the edges. *Chef’s Tip: Pinch the edge well to ensure the pastry stays in tact when baking.⁣

5. Using a small serrated knife, cut the log into 1-2cm pinwheels to achieve about 30. Place the pinwheels on the prepared baking tray, ensuring they are spaced out well. Brush each pinwheel with the egg wash.⁣

6. Bake for 20 minutes or until golden brown.⁣

7. Transfer the pinwheels to a serving platter. Garnish with fresh herbs and serve with fruit chutney and a herby mayo and ENJOY!