Perfect party food, these little lovelies will impress your guests at any party. Life is far too short to make Puff Pastry. I still have nightmares about my domestic science exam and my attempt at 'rough puff pastry' so buy it and don't fret too much! They are very simple to make but you do need a bit of patience.
600g Ready Made Puff Pastry
250g Mascarpone Cheese
6 Rashers Smoked Back Bacon
Small Handful Flat Leaf Parsley
Half a Red Onion, finely chopped
Half a Yellow Pepper, finely chopped.
6 Sun Dried Tomatoes, drained and chopped finely
Parmesan Cheese for grating
Sea Salt
Ground Black Pepper
Vegetable Oil
In a frying pan fry the bacon rashers until just cooked. Leave to cool for a few minutes and chop the bacon finely. Add the onion and yellow pepper to the pan and cook on a medium heat until translucent. Combine the parsley, sun dried tomatoes, bacon, onion and pepper in a bowl and season to taste.
Cut your puff pastry in half and roll each half into a square approximately 35cm x 35cm. Spread the mascarpone thinly on each square and sprinkle over the bacon mixture.
Now carefully roll up as though you were making a swiss roll. Get it as tight and neat as you possibly can.
Place on a tray and freeze for at least 45 minutes. At this stage you can 'open freeze' it for a couple of hours, bag it and leave it until an hour before your guests arrive. Take out of the freezer and, using a serrated knife, cut into 1cm slices and space evenly on a baking tray covered with baking parchment. grate a little parmesan cheese on each one.
Bake in a hot oven at 200 degrees for 15 -18 minutes until golden brown and puffed up. you can also bake these on the morning of the party and put them in a hot oven for 5 minutes.
600g Ready Made Puff Pastry
250g Mascarpone Cheese
6 Rashers Smoked Back Bacon
Small Handful Flat Leaf Parsley
Half a Red Onion, finely chopped
Half a Yellow Pepper, finely chopped.
6 Sun Dried Tomatoes, drained and chopped finely
Parmesan Cheese for grating
Sea Salt
Ground Black Pepper
Vegetable Oil
In a frying pan fry the bacon rashers until just cooked. Leave to cool for a few minutes and chop the bacon finely. Add the onion and yellow pepper to the pan and cook on a medium heat until translucent. Combine the parsley, sun dried tomatoes, bacon, onion and pepper in a bowl and season to taste.
Cut your puff pastry in half and roll each half into a square approximately 35cm x 35cm. Spread the mascarpone thinly on each square and sprinkle over the bacon mixture.
Now carefully roll up as though you were making a swiss roll. Get it as tight and neat as you possibly can.
Place on a tray and freeze for at least 45 minutes. At this stage you can 'open freeze' it for a couple of hours, bag it and leave it until an hour before your guests arrive. Take out of the freezer and, using a serrated knife, cut into 1cm slices and space evenly on a baking tray covered with baking parchment. grate a little parmesan cheese on each one.
Bake in a hot oven at 200 degrees for 15 -18 minutes until golden brown and puffed up. you can also bake these on the morning of the party and put them in a hot oven for 5 minutes.
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