Bacon Infused Wands
How to cook up a batch of Ollivander inspired magical wands: Puff Pastry with a Bacon Pork Core, 7 ¾" and Slightly Springy flexibility
Equipment
- Baking Tray
Ingredients
- 375 g Puff Pastry ready rolled
- Plain Flour for dusting
- 1 tbsp English Mustard
- 100 g Mature Cheddar grated
- Black Pepper
- 14 slices Streaky Bacon
- 1 Egg lightly beaten
Instructions
- Line a baking tray with greaseproof paper. Roll the pastry out on a lightly floured work surface. Spread over the mustard, sprinkle with the cheese and season with ground black pepper. Place the pieces of bacon onto the pastry, leaving a small gap between each piece.
- Cut the pastry between each slice of bacon. Carefully twist each piece of pastry 4 or 5 times so that it curls with the bacon. Repeat until all of the bacon has been used. Chill the pastry twists in the fridge for 15-20 minutes.
- Preheat the oven to 220ºC. Remove the twists from the fridge and brush with the beaten egg mixture.
- Reduce the oven to 200ºC and bake the twists for 20-25 minutes until the pastry is golden-brown. Remove from oven and set aside to cool.