INGREDIENTS to make 10 :-
500 g (1 lb) ¼ packet ready-made puff pastry
50 g (2 oz) grated mature cheddar cheese (optional)
1 egg - lightly beaten
5 rashers dry-cured streaky bacon
On a floured board, roll out the pastry as thin as a £1 coin.
Evenly distribute the grated cheese onto the pastry, then fold the pastry in half (optional).
Roll out the pastry in a rectangular shape about 12 x 18 cm (5 x 7 inches).
Cut into 10 even sized 1.2 cm (½ inch) wide strips.
Brush the pastry fingers with the beaten egg.
Lay a rasher of bacon on a board and run a knife along its surface to stretch the bacon.
Cut the stretched rasher in half lengthways.
Repeat this process with the remaining rashers.
Lay a strip of bacon on each egg glazed pastry finger.
Twist each pastry and bacon finger into an interesting shape.
Place on a baking sheet.
Bake at Gas mark 7 / 425oF / 210oC (190oC fan assisted) for about 10 - 12 minutes until golden brown and just crispy.
Serve hot or cold.