I always associate May half term with the beginning of picnics in the park and at the beach. We have lots of celebrations at the end of May so I have recipes for food that’s easy to eat outside with friends and family (when there’s not a pandemic going on). I can make these swirls in the morning, or the night before, then they’re ready to pack up and take on a picnic for lunch. Just make sure to let them cool before packing up the swirls so that the steam doesn’t make the pastry soggy.
Makes 12 Servings
1 375g ready to roll puff pastry
50g tomato puree
40g green pesto
6 rashers streaky bacon
125g grated cheese (cheddar, mozzarella or cheshire)
10g pine nuts
optional: 1 whisked egg and chives
- Pre-heat the oven to 195° (175° Fan). Chop the bacon into small pieces (lardons) and fry on a medium high heat until crispy. Stir the bacon regularly so that it doesn’t burn and still retains some chewiness. Use a slotted spoon to move the bacon to some kitchen roll to drain.
- Carefully unroll the pastry (leaving it on the paper) then spread over the tomato puree. Mix the olive oil and pesto together to make the pesto thinner then spread over the top of the tomato puree.
- Sprinkle over the bacon and pine nuts then scatter over the grated cheese.
- Use a large, sharp knife to cut the pastry horizontally into 6 strips then roll up the strips. Cut each strip in half (this is easier than cutting the flat piece into 12 strips then rolling each one individually.
- Place the scrolls vertically onto a non-stick or oiled baking dish then brush with the egg wash (if you’re using). Make sure there’s space around each swirl so they can expand as they cook. Pop into the oven for 30 minutes until puffed and golden. Let the swirls cool completely before packing up for your picnic.