Stilton and Bacon Whirls

A tasty morsel perfect for a snack,or with a drink. I like to use Dorset Blue Vinney with its beautiful flavour and it is great when cooked. 

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Stilton and Bacon Whirls

Prep Time12 mins
Cook Time15 mins
Total Time27 mins

Ingredients

  • 180 g puff pastry
  • 140 g stilton rind removed
  • 100 g lardons
  • 1/2 finely diced onion

Instructions

  • Oven Gas Mark 4 / 180C
  • Saute the lardons until starting to crisp. Add the onion and cook for a further 5 minutes over a low heat.Leave to cool slightly, then crumble in the stilton and mix well together to form a thick paste. Cool.
  • Roll pastry into a square 30cm/12” X 25cm/10”.
  • Spread the paste evenly over the pastry, going right to the edges. Press down well.
  • Roll from the top edge towards you, keeping it as tight as you can without squashing the roll.
  • Tuck in the ends and ensure the join is well sealed. Score at 1cm spaces. Chill well. By chilling for a longer time you will have a better round shape as it cuts more cleanly.
  • When ready to cook, cut into rounds using the score marks. Place on a baking tray leaving room for spreading.
  • Bake for 15 minutes until golden.

Notes

Tip: Save any odd bits of leftover stilton, by crumbling them and storing in a pot in the freezer. They can be used for the recipe above or soups and sauces.

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