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 micro plane |
| 1 teaspoon | Calabrian chili powder |
| 1 teaspoon | Sea salt; fine grind |
| 2 teaspoons | Black pepper; cracked; tellicherry |
Bacon Filling: | |
| 4 each | |
| 1 each | Plain pastry tip; large |
| 1 each | Pastry bag |
| All | Spice marinated bacon slices |
| 1 each | Plastic bench scrapper |
Assembly of the Pinwheels: | |
| 3 ounces | All-purpose flour |
| 1 each | Prepared puff pastry sheet; 10 x 15-inch |
| 1 each | Spray bottle filled with distilled water |
| 1 each | Plastic spatula |
| 1 each | Baking tray lined with 1 sheet of parchment paper |
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Directions
-
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.
-
Remove the tray from the oven. Serve at once with a cocktail napkin.
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