Cheese Tomato and Bacon Pastry
I just love the bacon and cheese wraps you find in small
bakery shops from time to time. The problem is you don't see
them all the time and often they are expensively priced for
what they are. The answer of course is obvious . . . make
your own Cheese Tomato and Bacon Pastry Wrap!
So this recipe is for my indulgent version. The quality of
ready-made pastry is so good these days that I do not waste
time trying to make my own, after all it is the finished article
I want without too much hard work, and these are very easy
The Puff pastry sheet is rectangular and ideally you want
to cut it into squares but not wanting to waste any I cut
it into rectangles which gives me enough to make six Wraps.
Puff Pastry Sheet
6 thin tomato slices
12 Back bacon rashers
3 slices of Brie (bacon length)
75g grated Cheddar
Herbes de Provence
1 egg for glazing
oven to 220°C/425°F/Gas Mark 7.
cook your bacon so it is cooked but not crispy.
the pastry into six rectangles.
your pastry facing you in a diamond shape, place two slices
of tomato down the length of the pastry.
each with two bacon rashers and and then a slice of Brie.
sprinkle with Herbes de Provence.
the side corners with beaten egg and fold over the bacon
so the two side points overalp in the middle to form the
all visible pastry areas with beaten egg.
top of each wrap with Cheddar cheese.
for approximately 12 minutes on the middle shelf until the
pastry has risen and the cheese topping is looking golden
hot or cold either as a snack or as part of a meal.
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