Bacon Pinwheels
15 mins
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
Savory Spice Mix: | |
| 8 each | Jones Dry Aged Cherrywood Smoked Bacon; cut into 1 inch strips |
| 2 tablespoons | fresh rosemary needles; no stems |
| 2 tablespoons | fresh mint leaves; hand torn into very small pieces |
| 2 tablespoons | fresh Italian parsley leaves; chopped |
| 3 each | fresh lemons grated on a microplane |
| 1 teaspoon | Calabrian chili powder |
| 1 teaspoon | sea salt; fine grind |
| 2 teaspoons | black pepper; cracked; tellicherry |
Bacon Filling: | |
| 4 each | |
| 1 | plain pastry tip; large |
| 1 | pastry bag |
| All | spice marinated bacon slices |
| 1 | plastic bench scrapper |
Assembly of the Pinwheels: | |
| 3 ounces | all-purpose flour |
| 1 10 x 15-inch | prepared puff pastry sheet |
| 1 | spray bottle filled with distilled water |
| 1 | plastic spatula |
| 1 | baking tray lined with parchment paper |
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Directions
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Savory Spice Mix:
Gather a 1-quart mixing bowl. Add all the ingredients and stir.
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Transfer the completed savory spice mix to a 9.5″ x 6.5″ x 1″ aluminum pan, cover and refrigerate for 30 minutes.
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Remove the savory spice mix from the refrigerator.
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Place the bacon slices onto a 9.5″ x 6.5″ x 1″ pan containing the savory spice mix.
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Allow the bacon to rest at room temperature for 2 hours.
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Remove the spiced bacon slices from the spice mix and place onto another 9.5″ x 6.5″ x 1″ aluminum pan.
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Allow the bacon to rest for 20 minutes.
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Bacon Filling:
Fit a tabletop electric meat grinder with the smallest die. Set the grinder to the lowest speed. Turn the grinder on and add the bacon slices.
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Transfer the ground bacon to a small stainless steel mixing bowl sitting over an ice bath.
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Transfer the spice marinated bacon to a 400-degree preheated plancha or grill top.
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Utilizing a stainless-steel spatula quickly sear the outside of the bacon strips while ensuring the entire remains uncooked.
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Once completed transfer the seared bacon to the bowl containing ground bacon.
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Utilizing a plastic spatula mix until a unified and evenly distributed mixture is achieved.
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Insert the plain pastry tip into the pastry bag and secure accordingly.
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Utilizing a plastic bench scrapper, transfer the unified bacon filling to the pastry bag.
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Assembly of the Pinwheels:
Dust a wooden or hard surface with the all-purpose flour. Place the prepared puff pastry sheet onto the flour dusted surface.
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Give a gentle spray of distilled water onto the puff pastry sheet.
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Utilizing the pastry bag filled with the bacon filling, begin to evenly cover the puff pastry with the bacon filling, ensuring that 2-inches on all sides of the puff pastry sheet remain uncovered with the bacon filling. Using a spatula, evenly form a thin layer of the bacon filling.
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Gently roll the puff pastry lined bacon filling to form a secure roll. Cover with saran wrap and place into the freezer for 20 minutes.
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Transfer the semi-frozen pinwheel log to a cutting surface. Using a sharp knife, begin to make 1/2-Inch slices and transfer then to a parchment paper lined tray. There should be a total of 30 pinwheels formed.
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Place pinwheels into a preheated 300-degree Fahrenheit oven for 10 to 12 minutes or until they turn a light brown color.
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Remove the tray from the oven. Serve at once with a cocktail napkin.
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