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!!
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.
I have made this with ready rolled pastry to make it extra easy, but you can make it with the block puff pastry too. Simply roll out the block of puff pastry to roughly 25 x 40cm (10 x 16 inches) first before you sprinkle with the cheese, then continue with the recipe as above.Nutrition information is approximate and meant as a guideline only.