Monday, July 13, 2015

Sunday Baking

Sunday evening, I decided to do some baking, using items I had on hand: frozen puff pastry, eggs, bacon, and cocktail sausages.  Egg & Bacon rolls and a type of sausage roll.

First, I hard boiled two eggs, removed the shells and cut them in quarters.  Next, I partially cooked the bacon; doing so renders out some of the fat and prevents the egg & bacon rolls from being too oily:

Ingredients for Egg & Bacon Rolls

I cut the puff pastry squares in half, wrapped each piece of quartered egg with a piece of bacon, and placed the bacon wrapped egg quarters on each piece of pastry:

Bacon Wrapped Piece of Egg on Puff Pastry

Next, I dampened the edges of the puff pastry with a bit of water, rolled it up and flattened the edges with the tines of a fork to seal them.  I placed them on foil covered baking trays - the foil makes it easier to clean up, afterwards.  I don't grease the foil.

Egg & Bacon Rolls Ready for Baking

I made eight egg & bacon rolls because I had boiled only two eggs.  They were brushed with a little milk, before baking in a 350F oven.

But each package of the frozen puff pastry contains eight squares.  The egg & bacon rolls used up four squares, and I decided to make a type of sausage rolls with the remaining puff pastry squares, using some cocktail sausages I had in the freezer.  I thawed the sausages in the microwave for a couple of minutes, first.  Then, cut the puff pastry squares into quarters, placed a sausage in each quarter of pastry and rolled it up:

Cocktail Sausages Ready to be Rolled up in Puff Pastry

They, too, were placed on a foil-covered baking tray and brushed with a little milk:

Sausage Rolls Ready for the Oven

I put the egg & bacon rolls in the oven first, and then, made the sausage rolls and put them to bake, too.  So, the egg & bacon rolls baked for about 30 minutes and the sausage rolls baked for about 15-20 minutes (I turned the oven off when I took the egg & bacon rolls out and left the sausage rolls in the still-warm oven for another 5 minutes, or so; I didn't use a timer).

Egg & Bacon Rolls
 They stayed nicely sealed.  Can't say the same about the sausage rolls!

Sausage Rolls
 Oops!  Some of them opened up!  Oh, well, they still taste good.  These egg & bacon rolls and sausage rolls will be for my lunches and snacks, this week, along with some fruit and salad.

I didn't use all the bacon I cooked, so, I put the leftovers in a container, in the fridge.  And the bacon grease was saved, too - I have a small jar in which I keep the bacon grease in the fridge.  I use a little of it, sometimes, when I fry potatoes, etc., to give them a little extra flavor.

Jar of Bacon Grease
Have you made egg & bacon rolls?  Or the little sausage rolls?  Do you save bacon grease to use in your cooking, later?


  1. Bless, these look so good.
    I have never made them with puff pastry [but will try them.sounds good]
    I have done the sausage and cheese and used cresent rolls..
    Do you have to re-heat them, or just eat them cold??/

    1. Judy, they are best when re-heated (in an oven to keep them crisp; a microwave makes the pastry go soft), but I tend to eat them cold/at room temperature, and that's good, too.


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