Bacon Pinwheels
Recipe by Chef John Coletta, Founding Chef & Partner of Quartino Ristorante.
Flaky, Smoky and Built for an Upscale Menu
Jones Dry Aged Cherrywood Smoked Bacon is marinated in a fresh herb and Calabrian chili spice blend, ground and seared, then rolled into flaky puff pastry and baked until golden. A chef-crafted appetizer from Chef John Coletta of Quartino Ristorante that brings real technique and bold flavor to any upscale menu.
Ingredients
- Savory Spice Mix:
- 8 each Jones Dry Aged Cherrywood Smoked Bacon; cut into 1 inch strips
- 2 tablespoons fresh rosemary needles; no stems
- 2 tablespoons fresh Italian parsley leaves; chopped
- 3 each fresh lemons grated on a microplane
- 1 teaspoon Calabrian chili powder
- 1 teaspoon sea salt; fine grind
- 2 teaspoons black pepper; cracked; tellicherry
- Bacon Filling:
- 4 each Jones Dry Aged Cherrywood Smoked Bacon
- 1 plain pastry tip; large
- 1 pastry bag
- All spice marinated bacon slices
- 1 plastic bench scrapper
- Assembly of the Pinwheels:
- 3 ounces all-purpose flour
- 1 10 x 15-inch prepared puff pastry sheet
- 1 spray bottle filled with distilled water
- 1 plastic spatula
- 1 baking tray lined with parchment paper
Directions
Savory Spice Mix:
Gather a 1-quart mixing bowl. Add all the ingredients and stir.
Transfer the completed savory spice mix to a 9.5″ x 6.5″ x 1″ aluminum pan, cover and refrigerate for 30 minutes.
Remove the savory spice mix from the refrigerator.
Place the bacon slices onto a 9.5″ x 6.5″ x 1″ pan containing the savory spice mix.
Allow the bacon to rest at room temperature for 2 hours.
Remove the spiced bacon slices from the spice mix and place onto another 9.5″ x 6.5″ x 1″ aluminum pan.
Allow the bacon to rest for 20 minutes.
Bacon Filling:
Fit a tabletop electric meat grinder with the smallest die. Set the grinder to the lowest speed. Turn the grinder on and add the bacon slices.
Transfer the ground bacon to a small stainless steel mixing bowl sitting over an ice bath.
Transfer the spice marinated bacon to a 400-degree preheated plancha or grill top.
Utilizing a stainless-steel spatula quickly sear the outside of the bacon strips while ensuring the interior remains uncooked.
Once completed transfer the seared bacon to the bowl containing ground bacon.
Utilizing a plastic spatula mix until a unified and evenly distributed mixture is achieved.
Insert the plain pastry tip into the pastry bag and secure accordingly.
Utilizing a plastic bench scrapper, transfer the unified bacon filling to the pastry bag.
Assembly of the Pinwheels:
Dust a wooden or hard surface with the all-purpose flour. Place the prepared puff pastry sheet onto the flour dusted surface.
Give a gentle spray of distilled water onto the puff pastry sheet.
Utilizing the pastry bag filled with the bacon filling, begin to evenly cover the puff pastry with the bacon filling, ensuring that 2-inches on all sides of the puff pastry sheet remain uncovered with the bacon filling. Using a spatula, evenly form a thin layer of the bacon filling.
Gently roll the puff pastry lined bacon filling to form a secure roll. Cover with saran wrap and place into the freezer for 20 minutes.
Transfer the semi-frozen pinwheel log to a cutting surface. Using a sharp knife, begin to make 1/2-Inch slices and transfer then to a parchment paper lined tray. There should be a total of 30 pinwheels formed.
Place pinwheels into a preheated 300-degree Fahrenheit oven for 10 to 12 minutes or until they turn a light brown color.
Remove the tray from the oven. Serve at once with a cocktail napkin.
This recipe features
Raw Cherrywood Smoked Bacon – 14/18
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
This recipe features
Raw Cherrywood Smoked Bacon – 14/18
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
