Parmesan and bacon twists
We love cooking on the Egg when the weather gets cold, and Christmas is a great time to be out there having a play.Christmas nibbles are the perfect excuse to fire up the Egg and your guests will love these parmesan and bacon twists.We made them with our own home-cured bacon from our own pigs, Truffle and Nduja. We kept them during 2021.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Egg for baking with the ConvEGGtor feet up, the stainless steel grid on top and a baking stone on top of that. Your Egg should be at a stable 220°C. Try not to let it go past this temp as the baking stone will be too hot.
- Take your puff pastry out of the fridge 10 mins before you want to use it and allow it to warm up before you unroll it.
- Once warm enough to unroll without cracking the pastry, unroll it and cover the whole piece with the dijon mustard.
- Now lay your bacon rashers side by side, stretch out across the sheet of puff pastry.
- Use a sharp knife to cut between the rashers.
- Now take each of the oblongs of pastry topped with a bacon rasher, and twist.
- Lie them down side by side on a round sheet of parking parchment cut to the size of your baking stone.
- Egg wash each one and then sprinkle with parmesan.
- Bake in the Egg for 15-20 mins until they turn a lovely golden brown.
Video
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