Spinach, cheddar and bacon puff pastry swirly thing

Ingredients

• 1 sheet puff pastry, defrosted if it was frozen
• A bag of fresh spinach, washed and chopped if you can be bothered, I tear it apart because I'm a savage
• Salt and pepper to taste
• A few rashers of bacon, depends how bacon-y you want it, I use maybe 3
• Grated or crumbled cheese, I just use mild grated cheddar, 150g

Directions If these are illegible it may be better formatted here, it is not written for expert foodies, pardon the layman's terminology

1. I start with unrolling the puff pastry left to right or right to left, on top of the wire rack I cook it on (too lazy to buy a block of puff pastry, so I buy rolls), leaving it on top of the paper, then cut it in half. Preheat the oven to 400 degrees F, 200 degrees C (190 fan).

2. I then put the bacon rashers in the microwave for around 1-2 minutes until they are cooked (not crispy), while they're cooking I wash/tear apart the spinach, it doesn't need to be very small. You can then mix the spinach and cheese with some salt and pepper, and once the bacon is out cut it into pieces (maybe 1cm²⁾ and mix with the spinach and cheese. I don't bother mixing it just add the cheese and spinach onto the pastry then put bacon on when its ready.

3. Spread cheese, bacon and spinach evenly on the 2 puff pastry sheets, using the orientation of the picture above as if it is in front of you, you don't need to leave a margin at the top/bottom of the sheet but a little gap on the left side of each sheet of around 1cm may make it easier for you. This doesn't need to be too accurate as if you overstuff the puff pastry you can eat whatever cheese and stuff is left on the sheet!

4. Starting from the right side of your piece of cheese covered puff pastry, roll it towards the left hand side making a log of pastry. You can start from a different side if you want but essentially you want to have a roll of pastry with filling in the middle like a swiss roll.

5. Once you have two rolls/logs of pastry and cheesy deliciousness, squeeze the rolls gently making sure there is no air in between the cheese/bacon/pastry, then cut them as if you are making sushi, and make approximately 3/4 inch thick slices. Once you have cut them into small slices arrange them on the parchment paper the roll came with or your own if you have any, with the cut side down. Make sure each swirly thing has some space around it to expand, for reference it should look something like the picture at the bottom of the page.

6. Bake in the oven for around 15 minutes or until the pastries are golden and delicious, whatever colour you like your baked goods to be.

7. Eat them all before anyone else can. I'm just kidding, take them out of the oven when they look amazing, cool them and put them in a lunchbox for tomorrow (when they're room temperature), or eat warm, I like them both ways.

bon appetit