Bacon, Cheddar and Pesto Pinwheels with Sun-Dried Tomato | Perfect for sharing

Ingredients

Instructions

1. a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.
   b) Heat a drizzle of oil in a frying pan on medium-high heat.
   c) Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins. Remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
   d) Meanwhile, grate the cheese. Pop the pesto, sun-dried tomato paste and tomato puree into a small bowl and add a pinch of sugar (if you have any). Stir together until combined.
2. a) Unfold the puff pastry onto a chopping board, keeping it on its baking paper.
   b) Spread the pesto mixture evenly over the pastry in a thin layer, leaving a 1cm border on all sides.
   c) Evenly scatter over the cooked bacon lardons and grated cheese.
   d) Carefully roll the pastry from the long side (using the baking paper to help you) to enclose the filling and make a pastry log.
3. a) Line a baking tray with baking paper. Trim (and discard) 1cm from each end of the pastry log to neaten, then carefully slice into 2cm thick rounds. You'll make approximately 12-16 rounds. TIP: A serrated knife makes slicing easier!
   b) Lay the rounds onto the baking tray, spaced well apart to allow them to puff. Brush a little oil over the top of each one.
   c) Bake in your oven until golden, 20-25 mins.
   d) Place the baked pinwheels on a sharing platter.
   Enjoy!