AuthorFPG
RatingDifficultyIntermediate0

These are flat flaky, palm-shaped little bites that can be made ahead of time and frozen. Even if the pastry is ready- rolled make sure you roll it out a bit thinner.

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Yields10 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

 2 Sheets of ready-rolled puff pastry
 200 g Or frozen puff pastry rolled out thinly
 1 tbsp Olive oil
 1 Garlic clove, crushed
 200 g Bacon rashers, chopped finely
 2 tbsp Pesto, basil or sun-dried tomato
 2 tbsp Finely chopped basil
 2 tbsp Grated parmesan

1

Make the filling; Heat the oil in a medium frying pan; cook garlic and bacon, stirring, until bacon is crisp. Add onion and pesto, stirring for 2 minutes.

2

Stir in basil and cheese into bacon mixture and allow to cool, this could be down the night before.

3

Lay the pastry on the work surface and roll out to a very thin rectangle. Cut the pastry down the middle lengthways and spread half the filling on each piece of pastry; fold two opposite sides of the pastry inward to meet in the middle; press gently to flatten slightly. Roll each side in half again to meet in the middle: press gently to flatten.
Wrap in cling film and put into the freezer for about 1 hour.

4

Preheat the oven to very hot about 220C (400F) mark 7. Lightly oil two baking trays.

5

Cut the pastry rolls into 1.5cm slices using a sharp knife. Place the slices flat on prepared trays about 1.5cm apart. Bake uncovered in a very hot oven for about 12 minutes or until the pastries are browned lightly.

Dish Types

Ingredients

 2 Sheets of ready-rolled puff pastry
 200 g Or frozen puff pastry rolled out thinly
 1 tbsp Olive oil
 1 Garlic clove, crushed
 200 g Bacon rashers, chopped finely
 2 tbsp Pesto, basil or sun-dried tomato
 2 tbsp Finely chopped basil
 2 tbsp Grated parmesan

Directions

1

Make the filling; Heat the oil in a medium frying pan; cook garlic and bacon, stirring, until bacon is crisp. Add onion and pesto, stirring for 2 minutes.

2

Stir in basil and cheese into bacon mixture and allow to cool, this could be down the night before.

3

Lay the pastry on the work surface and roll out to a very thin rectangle. Cut the pastry down the middle lengthways and spread half the filling on each piece of pastry; fold two opposite sides of the pastry inward to meet in the middle; press gently to flatten slightly. Roll each side in half again to meet in the middle: press gently to flatten.
Wrap in cling film and put into the freezer for about 1 hour.

4

Preheat the oven to very hot about 220C (400F) mark 7. Lightly oil two baking trays.

5

Cut the pastry rolls into 1.5cm slices using a sharp knife. Place the slices flat on prepared trays about 1.5cm apart. Bake uncovered in a very hot oven for about 12 minutes or until the pastries are browned lightly.

Bacon and Onion Flaky Pastry Rolls
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