rindless free-range NZ bacon, finely chopped
pre-rolled puff pastry sheets
tbsp basil pesto
cup grated parmesan, cheddar or gruyere cheese
and freshly ground black pepper
egg, beaten with 1 tbsp milk, to glaze
Cook bacon in a pan until lightly browned. Set aside to cool. Heat oven to
200°C. Lightly spray an oven tray with oil.
Place pastry sheets on a work surface and thinly spread with pesto. Scatter
with cold bacon and grated cheese. Season with salt and pepper.
Firmly roll each pastry sheet into a log and press ends to seal. Cut each log
into 12 even slices and place on prepared oven tray.
Firmly press each spiral with the palm of your hand to flatted a little. Brush
each spiral with egg glaze. Bake for 15 minutes or until golden brown. Remove
to a wire rack to cool.
Download all the recipes from Episode Three here (PDF 2.1MB)