Granny’s Cheese & Bacon Swirls

My wonderful Grandparents were not materialistic, they were both brought up in humble surroundings by families who were deeply connected to the land and their local community. My Granny’s mother was a dressmaker for the fashionable women of the 1920s and my Grampy’s father was a chauffeur for the family living in the ‘big house’ Downton Abbey style. They lived through the war, starting their married life at a time when so much was still needing to be rebuilt. Never talking much about what happened during the previous decades and instead focusing their energy on what needed to be done now. 

My Granny was the sort of soul who would do anything for another person. Her home was always warm and welcoming. No matter how brief your visit, you were never without a hug, a plate of biscuits and a hot drink. When it was time to gather as a family, in celebration or commiseration, she would put on the most wonderful spreads, never without a plate of her famous cheese and bacon swirls. This is my family silver so to speak, but I know Granny would have no truck with me giving it away; she would have given you her last shilling. 

I love the thought of you incorporating one of our special family recipes into yours and perhaps the memories you might create catching up over a plate, cup of tea in hand. 

Ingredients

For the rough puff pastry
400g stoneground unbleached white flour
200g grass fed butter, fridge cold and diced
200ml water
1 tablespoon sea salt

For the filling
A knob of grass fed butter
1 onion, finely chopped
4 rashers smoked streaky bacon, chopped into lardons
2-3 spring onions
200g clothbound cheddar cheese
1 teaspoon wholegrain mustard
2 eggs

Sea salt flakes
Freshly ground black pepper

Method

Preheat the oven to 180C (350F), Gas Mark 4. 

To make the pastry, in a mixing bowl add the cold, diced butter to the flour. Add the salt and then slowly pour in the water. Gently mix together without breaking up the butter and then form into a rough dough (it will feel quite dry). Wrap in parchment and place in the fridge to chill for one hour.

Take the dough out of the fridge and - using plenty of flour - roll it into a 1cm thick rectangle.

Fold either end to the centre, then fold in half again. You should end up with something that looks a little like a book. Repeat the process again. This is called laminating.

Place the pastry dough back in the fridge and leave for another hour.

Repeat the laminating with two more folds. Roll, fold, roll, fold. You should have folded the pastry four times in total. 

Place the pastry back in the fridge for another hour, and then it's ready to use.

To make the swirls, set a cast iron frying pan over a low – medium heat. To the pan add a knob of butter. Once sizzling add the onions along with a pinch of salt and sweat for 7-8 minutes, or until they have become soft and translucent. Tip the onions into a mixing bowl and set to one side. 

Turn up the heat and  then fry off the bacon until the fat has rendered and the lardons are crispy and golden. Tip the bacon into the bowl of onions. 

Chop the spring onions and add to the mixing bowl along with the mustard and grated cheddar.  

Once the mixture is completely cool, add 1 whole egg and mix well to combine all the ingredients. Season with a pinch of salt and pepper. 

Whisk the second egg in a separate bowl to create an egg wash. 

Dust the worktop with a little flour and roll out the sheet of pastry into a thin rectangle. 

Spoon the mixture into the centre of the pastry and then evenly spread it out across the surface, leaving  ½ inch gap along one long edge. Roll the pastry from the other long edge to form a log. Egg wash the ½ gap and seal the log. 

 Place the log into the fridge and chill for an hour to allow the pastry to firm up. 

Once chilled, using a sharp knife cut the log into disks and lay each swirl onto a baking tray lined with greaseproof paper. Egg wash the top and sides of each swirl. 

Place the tray into the oven and bake for 25 – 30 minutes, or until the pastry is beautifully golden and crisp. 

Once cooked slide the swirls onto a wire rack and leave to cool for 10 minutes or so. 

Pack away to take with you on a picnic or serve them as part of an afternoon tea or any gathering needing delicious snacks. 

The swirls are great to make ahead. You can freeze them at the raw stage and cook them fresh later. Or you can freeze them once cooked and all you’ll need to do is defrost them and gently warm them through in the oven. They will keep well, wrapped in greaseproof and stored in an airtight container in the freezer, in either state for up to 6 months.