Crispy Cheese Bacon Twists

Golden puff pastry stuffed with cheese and jalapeños, wrapped in crispy bacon - perfect little bites for
dipping and sharing.

1 Hour
12-14 twists Serving(s)
Ingredients
  • 1 sheet (250 g - 300 g) puff pastry, thawed
  • 12–14 rashers streaky bacon
  • 100 g mature cheddar cheese, grated
  • 1 fresh jalapeño, thinly sliced (deseeded if less heat is preferred)
  • 30-45 ml (2–3 Tbsp) Spur Sweet Chili Sauce (plus extra for dipping)
  • 1 egg, beaten (for egg wash)
  • Optional: fresh chopped chilli or flaky sea salt, for finishing
Method
  1. Preheat oven to 200°C (fan 180°C). Line a large tray with baking paper.
  2. Lightly roll out the puff pastry to approximately 30x40 cm. Brush a thin, even layer of Spur Sweet Chili
  3. Sauce over the entire surface of the pastry.
  4. Then sprinkle over the grated Cheddar. Scatter with sliced fresh jalapeños. Lightly press the toppings into
    the pastry with a rolling pin or your hands to help them stick.
  5. Cut the pastry into 12–14 long strips (about 2 cm wide).
  6. Twist each strip a few times (so cheese and jalapeño peek out). Wrap a rasher of streaky bacon around
    each twist in a spiral motion. Place on the baking tray, leaving space between them.
  7. Brush with egg wash and bake for 25-30 minutes, turning once halfway, until the bacon is crisp,
    caramelised, and the pastry is golden.
  8. Remove from oven and sprinkle with flaky salt or chopped rosemary while warm (optional).
Variations

Serve with:
● Spur Sweet Chili Sauce (extra, for dipping).
● Spur Salad & French Fry Sauce for creamy balance.

Tips
● Add a little peri-peri to increase the heat.
● For twists that really hold their shape, chill them for 10-15 minutes before baking.
● Prefer pinwheels instead? Roll the filled pastry like a log, slice, wrap in bacon, and bake.

YOU WILL NEED

Sweet Chilli Dressing

300ml

5

Recipes