Parmesan and bacon twists

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. 

Cooking surfaces

Baking stone icon
Plate setter icon

BBQ Temperature

200C

Ingredients

  • 1 pack pre-rolled puff pastry (not the all butter type)
  • 6 rashers of dry-cured streaky bacon (not supermarket bacon that’s full of water – it’s cheap because you’re paying for water, not meat)
  • 3 tbsp good Dijon mustard
  • Parmesan cheese to grate over the top
  • 1 Egg, beaten

    Equipment

    • Baking parchment

    Method

    1. Setup your Egg for baking with the plate setter (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.
    2. Take your puff pastry out of the fridge 20 mins before you want to use it and allow it to warm up before you unroll it.
    3. Once warm enough to unroll without cracking the pastry, unroll it and cover the whole piece with the dijon mustard. 
    4. Now lay your bacon rashers side by side, stretch out across the sheet of puff pastry. 
    5. Use a sharp knife to cut between the rashers. 
    6. No take each of the oblongs of pastry topped with a bacon rasher, and twist. 
    7. Lie them down side by side on a round sheet of parking parchment cut to the size of your baking stone. 
    8. Egg wash each one and then sprinkle with parmesan. 
    9. Bake in the Egg for 15-20 mins until they turn a lovely golden brown.

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