Going to a party?
Here’s a little something for you!
These are great to make for your own parties but even better to bring to other parties!
Let’s call them “Bacon, leek pinwheels”.
Start with a nice big sheet of store bought ( or make your own,but then kind of defeats the easy factor) laid out and thawed.
Meanwhile in your favorite vessel, cook up about 6 -8 strips of bacon, but cut them into tiny “lardon” strips before cooking.
Once those are well on their way add 2-3 finely sliced ( I used the mandolin) leeks, white part and a bit of the green. But what ever you do make SURE to wash them before putting them in the pan!! Nobody needs leak sand in their snacks!!
Cook those down into the bacon.
- a couple of cloves of minced garlic
- a generous splash of balsamic vinegar
- sprinkle of chopped rosemary ( dry or fresh)
Keep cooking that all down till it becomes leeky bacon goo.
Let it cool.
Once it is at room temperature, smear it evenly on to your puff pastry, leaving about an 1 inch band on one side.
Then top the bacon leak mixture with your favorite grated cheese. I used my good ol Horseradish cheese for an extra zing.
Then cut the whole thing into about three strips along the short side of the pastry.
Then start at the top where the filling is and roll the pastry down till you get to the blank spot, moisten the edge with a bit of water, then press it into the roll and tighten it up.
Now here’s the big “Chef trick” that will make things so much easier!! Pop the rolls into the freezer for about half hour. This will firm them up really nice and make them SO much easier to slice!! Guess who taught me THAT trick??
So once they have firmed up in the freezer, take them out and slice them into about 1/4 inch thick rounds and place them on a parchment paper covered tray.
At this point you can proceed, or pop them into the regular fridge till you are ready to bake them.
When you are ready to go, preheat oven to 400 degrees.
Then give them a little brush with a beaten egg and then if you like, sprinkle on some chunky finishing salt and into the oven they go!!
Depending on the speed of your oven, they take about 15 -20 minutes to bake. But keep an eye on them, you don’t want your party masterpieces to burn!
When they puff up and are golden brown…..they are good to go!
Take out and let cool down to room temperature if you are transporting them.
Or eat immediately…….if you are……eating them immediately!
But this batch was going to a party.
A great thing I love to use to take stuff to parties is discarded baby greens boxes. They are sturdy enough, have a nice fitting lid and the best part? You don’t CARE if you don’t bring it home again!!
Off you go to your party……
But a word of caution. You might want to tell people that they are a savory snack, for some reason at the party I took them to, everyone thought they were cinnamon buns! But they all got gobbled up none the less!!