Recipe: VICKI RAVLICH-HORAN | Images: ASHLEE DECAIRES
Bacon and cheese are always a winning combination. Wrap it in pastry and turn it into the crowning lunch dish.
2 tbsp oil
1 cup bacon pieces
1 onion, diced
2 x sheets of ready-rolled puff pastry
4 tbsp tomato sauce
150g Meyer Vintage gouda, grated
1 egg, lightly beaten
1 tsp sesame seeds
Preheat the oven to 200°C/180°C. Line a large baking tray with baking paper.
Heat a pan with the oil and gently sauté the onion and bacon until the onion is soft.
While the onion and bacon are cooling, join the two pieces of pastry together. Place the pastry on the lined baking tray.
Spread with the tomato sauce, leaving a 1cm border around the edges. Spread the onion and bacon and then cheese over the tomato sauce.
Roll up the pastry like a Swiss roll, starting from the long edge. Once it’s rolled, bring the two ends together to create a ring and join by squashing the pastry together.
Using a sharp knife, cut 2cm width slits around the edges, making sure not to go all the way through. Gently pull and twist each section of pastry and lay the slices on their side, so the swirly bits are slightly exposed.
Brush the top of the pastry with beaten egg and sprinkle with the sesame seeds. Bake in the oven for 30–40 minutes at 200°C.