plain flour for dusting
1 tbsp English mustard
100g of grated cheese
14 slices good-quality streaky bacon (the last time I actually used some smoked ham from the black forest YUMMY)
1 free-range lightly beaten Once you have got all your ingredients on the table (I like to prepare everything in front of me so I don’t forget anything that later I have to grab with floury hands), here is what you have to do:
- Line a baking tray with greaseproof paper.
- I use already rolled pastry but if you by the square one just roll it out on a lightly floured work surface to a large rectangle, it should be around 0.5cm thick
- spread some mustard over the pastry, sprinkle with some cheese ( I personally use grated parmesan but cheddar cheese will do). Place the pieces of bacon onto the pastry and remember to leave a small gap between each piece so you can cut the pastry in between the slices.
- Gently twist each piece of pastry 4-5 times so it looks like a curly straw, then place them on the baking tray.
- Repeat the process until you use all the bacon. Put the twists in the fridge for 15-20 minutes.
- Preheat the oven to 220C/425F/Gas 7.
- Remove the twists from the fridge and brush them with the beaten egg.
- Reduce the oven to 200C/400F/Gas 6 and bake the “magic wands” for 20-25 minutes, or until the pastry is well risen and golden-brown. Then remove them from the oven and leave it to cool.