These are, quite frankly, addictive. So much so that the first time I made them, I got mad at myself for not having a second roll of puff pastry so I could immediately make another batch. They are THAT good. The great thing about them is they take literally minutes to put together, then you just bake and enjoy. They can be eaten as a snack on their own, or they would go brilliantly with a bowl of soup, like my cabbage, bacon and chestnut soup!
For the filling, I’ve used a mixture of Marmite and mustard. Now, I’m not a huge Marmite fan, BUT, the great thing about this is, you don’t necessarily taste the Marmite, you just get this super cheesy, savoury flavour that makes you want to eat the whole lot. If you reeeally don’t want to use it though, just increase the amount of mustard and you’ll be grand! Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Cheese and Bacon Pastry Twists
Ingredients (makes 16)
1 sheet ready-roll puff pastry
100g extra mature cheddar, grated
8 rashers pancetta or smoked streaky bacon
1 tbsp Dijon mustard
1 tsp Marmite
1 egg, beaten
1 tbsp parmesan
1. Preheat your oven to 200c.
2. On a lightly floured surface, roll out the sheet of puff pastry. In a bowl, mix together the mustard and Marmite, then spread the mixture over the pastry to create a thin, even layer.
3. Sprinkle the grated cheese over the pastry, then lay the slices of pancetta along the pastry, leaving a small gap between each slice.
4. Use a pizza slicer to cut the pastry between each slice of pancetta, then carefully twist each piece with your hands four or five times so it looks like a curly straw. Cut it in half through the middle so you have two pieces, then place on a baking tray. Repeat with the rest of the pastry so you have 16 small twists.
5. Once all the twists are on the baking tray (or over two baking trays if you can’t fit them all on one), brush them with the beaten egg and grate over the parmesan. Bake in the oven for 15-20 minutes or until golden brown. Leave to cool slightly, then serve immediately! They will keep in an airtight container for a day or two, but are best eaten fresh!