Potato and Bacon Pinwheels

written by Kat Jeffries August 12, 2017
Potato and Bacon Pinwheels

 

one of my most well-loved and ridiculously popular treats that are gobbled up at EVERY… SINGLE… PARTY I ever hostmy Potato and Bacon Pinwheels!

Today we had a small but eventful party for our two-year-old son, Charlie. Our guests were primarily family with a few very close friends, there were only four children (one of which is only 4 months old so wasn’t very active), and the party itself was a relatively short and simple afternoon tea at our house. As far as parties go, it was a good choice – not much fuss, nothing over-the-top, simple but fun. It served its purpose and it served it well.

That being said, I spent a lot of time prepping the food. It’s not only the main aspect of the party that I most enjoy and find the most pleasure out of, but it’s also something that I see as a huge priority when it comes to welcoming others into my home. I really do insist that if people visit my home then they must be well fed with the most delicious food. They should leave feeling full and content, happy and joyous.

Thankfully, my closest family members not only share these values but also support our little family in just about everything we do. Subsequently our dining table was filled with handmade spring rolls and sausage rolls made by my very generous mum, with cheeses, dips, carrot sticks, antipasto and crackers galore bought by my mother-in-law and sister-in-law, and beautiful slices bought by my godmother. The house was filled with delicious treats for all.

I had personally prepared a number of things including a mix of “normal foods” as well as those that were gluten, grain and dairy free. After initially intending on only serving the latter, I realised earlier in the week that I would be depriving my guests of one of my most well-loved and ridiculously popular treats that are gobbled up at EVERY… SINGLE… PARTY I ever hostmy Potato and Bacon Pinwheels! After a friend from my mothers group made a request for more savoury meals on the blog, casually mentioning earlier in the week that she specifically remembered these tasty little morsels, I realised that I couldn’t NOT serve these at the party, or for that matter, share them with the world!!!!

These Potato and Bacon Pinwheels really are perfect for parties. They can easily be made ahead of time and stored in the freezer for months (YES MONTHS) in advance, and simply defrosted and baked on the day of your event. They make approximately 10-12 pinwheels each (20-24 in total) and I have stated that they serve 10 people (this assumes that most people will eat a minimum of two – but beware – they are so tasty and popular that I often find it helpful to make a double batch!!!)

They are NOT a health food (and I certainly would never claim that they are), however if you want a gluten-free alternative you can simply use gluten-free puff pastry in-place of traditional. You needn’t be limited by the recipe and can add extras as you see fit (perhaps a handful of sliced spring onion, a small diced brown onion or even some sundried tomato) however I’d encourage you to try the original first – the simplicity of the potato, bacon and cheese really is THE BEST!!!

So here you have it – my Potato and Bacon Pinwheels! Super easy, super tasty and super popular! I’d love to hear how you find them so please do leave a comment or photo of your very own pinwheels! Happy cooking!!!

Kat xo

Potato and Bacon Pinwheels

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Serves: 10 Prep Time: Cooking Time:

Ingredients

  • 2 sheets of puff-pastry (traditional or gluten-free)
  • 4 medium potatoes, peeled and diced
  • 1 tbs butter or margarine
  • 1 tbs milk of your choice
  • 2 rashers of bacon, diced
  • 1 tbs oil of your choice
  • 2 cups tasty cheese, grated

Instructions

  1. Separate two sheets of puff-pastry from the packet and leave on the bench to defrost. Leave the plastic film attached.

  2. While pastry is defrosting, fill a pot of water and add potatoes. Boil potatoes on the stove for 12-15 minutes or until soft. While the potatoes are cooking, place a frypan on the stove and add the bacon and oil. Fry until crispy.

  3. Remove both the potatoes and the bacon from the stove. Add the butter and milk to the potatoes and mash until soft and creamy. Add the bacon to the mashed potato and stir.

  4. Divide the potato mixture evenly between the two sheets of pastry. Spread the mixture to three sides of the sheet. Leave a 2cm gap of uncovered pastry on the fourth end. Sprinkle one cup of cheese over the top of each sheet of the potato mixture.

  5. Place the uncovered end towards you on the bench. Fold the end over the top of the potato mixture then steadily roll the pastry in on itself, rolling away from you until it forms a long tight roll. Pull away the plastic backing as you roll, however, do not remove completely. The plastic should still be attached to the part of the pastry that is furthest from you so that you can re-wrap the whole roll before placing it in the freezer for 20 minutes to firm (freezing will make them easier to slice and will also help in retaining their shape).

  6. Preheat the oven to 180°C of 350°F. Line two baking trays with baking paper. Remove the rolls from the freezer and slice in 2 cm intervals (this should make between 10-12 pinwheels). Place pinwheels on baking trays leaving a 2cm gap between each (keep in mind they will expand). Place in the oven for 20-25 minutes or until lightly golden. Allow to cool for 5 minutes then serve.

Note. The rolls can be stored in the freezer in their plastic wrapping for 2-3 months. If preparing them ahead of time, place some plastic film around each end so the ends don’t become frostbitten. Allow to defrost for 40-50 minutes if completely frozen, however not so long that they are completely defrosted.

Notes

For a gluten-free option, look for gluten-free puff-pastry from your local supermarket.

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