Lorraines Bacon Cheddar Straws Recipes

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BACON AND CHEESE STRAWS



Bacon and Cheese Straws image

What's better than plain old cheese straws? Bacon and Cheese Straws, that's what! These easy peasy puff pastry twists are made with streaky bacon, Dijon mustard and mature cheddar cheese for a delicious variation on classic cheese straws. They make excellent party nibbles or snacks. Adored by adults and kids alike, they are super easy to make and involve only 10 minutes hands on time!!

Provided by Eb Gargano

Categories     Nibbles     Party Food     Snacks

Time 35m

Number Of Ingredients 7

Oil for greasing (or greaseproof paper)
Plain flour for dusting your worksurface
320 g pack ready rolled puff pastry (see note)
75 g mature cheddar cheese
2 tablespoons Dijon mustard (optional)
8 rashers (strips) streaky bacon
1 egg (beaten)

Steps:

  • Lightly grease a large baking tray with a little oil or line with greaseproof paper.
  • Lay out the ready rolled pastry on a floured surface, sprinkle the cheese all over the pastry and fold in half.
  • Roll out the pastry to roughly 25 x 40cm (10 x 16 inches). It should be wide enough to place 8 rashers of bacon side-by-side and just a little longer than 1 rasher of bacon in the other direction (see picture above).
  • Spread the pastry with the mustard and then lay out the bacon so the bacon is just touching but not overlapping.
  • Cut down between the bacon, so you have 8 strips, then twist each strip several times and place on the prepared baking tray.
  • Chill the twists for a minimum of 20 minutes in the fridge.
  • Just before you plan on cooking the cheese straws, heat your oven to 220C / 200C / gas mark 7 / 425F.
  • Remove the cheese straws from the fridge and brush with the beaten egg.
  • Cook for 25-30 minutes, or until golden on top and cooked all the way through.
  • Eat as soon as they are cool enough to hold.
  • Store any uneaten cheese straws in an airtight container in the fridge for up to 3 days. Reheat for 10 minutes at 220C / 200C / gas mark 7 / 425F or until piping hot all the way through.

Nutrition Facts : Calories 372 kcal, Carbohydrate 18 g, Protein 9 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 373 mg, ServingSize 1 serving

CANDIED BACON-CHEDDAR STRAWS



Candied Bacon-Cheddar Straws image

Yield Makes

Number Of Ingredients 6

1 cup packed brown sugar
2 teaspoons chili powder
2 teaspoons pepper
1 pound bacon
6 ounces Carr Valley 1 Year Aged Cheddar cheese, finely shredded (1 1/2 cups)
Wooden skewers

Steps:

  • Instructions Heat oven to 400°F. Place greased wire racks on two aluminum foil-lined rimmed baking sheets. Combine the brown sugar, chili powder and pepper in a bowl. Arrange bacon strips in a single layer on waxed paper. Rub each strip with 1 tablespoon sugar mixture; top each with 1 tablespoon cheddar. Wrap each bacon strip around a skewer. Place on wire racks. Sprinkle with remaining cheddar. Bake for 20-25 minutes or until crisp. Cool completely. Remove skewers before serving.

LORRAINE'S BACON-CHEDDAR STRAWS



Lorraine's Bacon-Cheddar Straws image

Provided by Lorraine Pascale

Categories     appetizer

Time 1h10m

Yield 14 cheese straws

Number Of Ingredients 6

All-purpose flour, for dusting work surface
One 13-ounce package puff pastry
1 tablespoon prepared English mustard
14 strips good-quality streaky bacon
3 ounces mature Cheddar, grated
1 free-range egg, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • On a lightly floured work surface, roll the puff pastry into a large rectangle, 1/4-inch-thick.
  • Rotate the pastry so that the longer side is facing you. Spread the mustard evenly over the pastry. Lay the bacon slices on the pastry, long side facing you, leaving a small gap in between each slice. Trim any messy edges that spill over the puff pastry, to neaten the rectangle into a straighter edge. Sprinkle the Cheddar over the bacon. Cut in between each slice to form individual pastry-bacon strips.
  • Carefully twist each strip 4 or 5 times, so it looks like a curly straw. Place on the prepared baking sheet and brush with beaten egg. Chill in the fridge for 15 to 20 minutes.
  • Remove the twists from the fridge and brush a second time with beaten egg. Bake until the pastry is well risen and golden-brown, 15 to 20 minutes. Set aside to cool.

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