BACON AND CHEESE STRAWS
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
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
BACON AND CHEESE STRAWS
Cheese straws are in my top ten all-time favourite recipes and are easy to make. For a little extra spice, sprinkle on some paprika or cayenne.
Provided by Lorraine Pascale
Categories Starters & nibbles
Yield Makes 14 cheese straws
Number Of Ingredients 7
Steps:
- Line a baking tray with greaseproof paper.
- Roll the pastry out on a lightly floured work surface to a large rectangle of 0.5cm/¼in thickness.
- Turn the pastry so that the longest side is facing you, spread over the mustard, sprinkle with the cheese and season with freshly 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 4-5 times so it looks like a curly straw, then place on the baking tray.
- Repeat the process until all of the bacon has been used up. Chill the pastry twists in the fridge for 15-20 minutes.
- Preheat the oven to 220C/425F/Gas 7.
- Remove the twists from the fridge and brush with the beaten egg.
- Reduce the oven to 200C/400F/Gas 6 and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown. Remove from the oven and set aside to cool.
LORRAINE'S BACON-CHEDDAR STRAWS
Provided by Lorraine Pascale
Categories appetizer
Time 1h10m
Yield 14 cheese straws
Number Of Ingredients 6
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.
CHEESY BACON BRUSSELS SPROUTS
Brussels sprouts bring flavor to cooked bacon in this cheesy side dish, ready in just an hour's time.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
- Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
- Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
- Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.
Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g
BACON-CHEDDAR CHEESE STRAWS
Get out your food processor to make delicious Bacon-Cheddar Cheese Straws! These tasty Bacon-Cheddar Cheese Straws are ready to enjoy in under an hour.
Provided by My Food and Family
Categories Home
Time 37m
Yield 4 servings, 8 straws each
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Use pulsing action of food processor to process first 4 ingredients just until mixture is well blended and forms pea-size pieces.
- Add remaining ingredients; pulse until mixture forms soft dough that pulls away from side of container.
- Drop teaspoonfuls of dough into 32 mounds on lightly floured surface; roll each into 2-1/2-inch log.
- Place, 1 inch apart, on parchment-covered baking sheets.
- Bake 20 to 22 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 470, Fat 36 g, SaturatedFat 21 g, TransFat 1.5 g, Cholesterol 95 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
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