These puff pastry pinwheels are super simple and quick to make and stuffed full of cheese and bacon. Do not attempt to eat if you are on any kind of diet! These make for some tasty party food and can be stored for a couple of days in an airtight container. Check out the video below to see how quick and easy they are to make!
I decided to go with two types of cheese for these puff pasty pinwheels, a strong cheddar to get some flavour through each bit and some mozzarella so you get that ooey gooey stringy cheese. The saltiness of the bacon obviously works amazingly well…and remember..everything is better with bacon!
I really can’t emphasise enough how easy these bad boys are to make, you really don’t need any specialist skills in the kitchen. These puff pastry pinwheels are also super quick to put together – in less than 30minutes you can be serving these awesome bites of yum to your guests.
These puff pastry pinwheels are a great recipe to experiment with as well. Mix it up with some blue cheese or maybe some pepperoni in place of the bacon. There are so any awesome combinations you can try!
If you are looking for some ore party food inspiration, check out my Meatball Cupcakes
The savoury puff pastry pinwheels are super quick and easy to make for a tasty party food snack
- 6 rashers of smoked streaky bacon fried and crumbled
- 500 g puff pastry block
- Some plain flour for dusting
- 3 tbsp tomato puree
- 100 g strong cheddar grated
- 150 g mozzarella diced
- 1 beaten egg
First off, fry the bacon until super crispy, put on some kitchen paper and leave to one side.
- Pre heat the oven to 180º.
Dust your work surface with a little flour and roll out the pastry into a large rectangle that is the thickness of a £1 coin. Trim the edges so that they are straight.
Evenly spread the tomato puree over the pastry, leaving a 1cm gap at the edges. Crumble the bacon over the top of the puree and then the cheeses.
Roll the pastry and filling and then brush a little beaten egg on to the edge of the pastry so that the edges stick together.
Slice the roll in 2 cm intervals then place each pin wheel on to a baking sheet. Brush with the beaten egg.
Put in the oven for 15-20 minutes until the pastry is golden brown.
Serve warm straight from the oven, or let cool and store in an air tight container.
Calories are an estimate based on one of twelve servings