I had pre-cooked bacon in the freezer and the frozen puff pastry. I hard boiled 3 eggs and cut them in quarters (one quarter was bigger and I cut that in half, again). Cut the bacon into pieces and cut the squares of thawed puff pastry in halves.
Then, it was a matter of placing a piece of egg and bacon in the middle of a piece of puff pastry:
|Place piece of egg and bacon on puff pastry|
The first time I made these, I used raw bacon which I wrapped around the piece of egg. I found that made the pastry too oily as the bacon fat rendered. Since then, I've always cooked the bacon, first.
Wet the edges of the pastry with water and roll up:
|Roll up the pastry to enclose the egg and bacon|
Then, press the ends closed with the tines of a fork to seal them:
|Seal the ends|
I brushed the pastry with some milk; an egg wash would have given a shinier glaze, but I didn't make enough rolls to use up a whole egg, so used a bit of milk, instead. Then, baked at 375F for about 20 minutes or so, until they puffed up and browned.
|Baked Egg and Bacon Rolls|
I made 13 rolls, altogether, and was left with one and a half puff pastry squares. I brushed the top with a bit of the milk, then sprinkled with parmesan cheese and chili powder, cut into strips and twisted them:
|Cheese Twists Ready for Baking|
They were baked for about 15 minutes:
|Baked Cheese Twists|
I had some of the egg and bacon rolls for dinner, last night, and took some to the office for lunch, today. The rest are in the fridge for lunches during the rest of the week.
Have you made eggs and bacon rolls, before? If not, is this something you might consider making?