Beryl Tate E-mail:

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.