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Cheese and bacon twists

With their crisp and buttery pastry wrapped around tasty bacon and cheese, these easy twists are perfect warm or cold, whether for lunch with a side salad, as part of a picnic or just as a cheeky afternoon snack.

  • 2 hours prep. time
  • 25–30 minutes cooking time
  • Serves 12
  • Salads & light bites, Pies & savoury treats
A tray full of freshly baked cheese and bacon twists
Enjoy these moreish savoury snacks hot or cold | © National Trust/William Shaw

Ingredients

For the dough

  • 600g strong bread flour
  • 50g caster sugar
  • 75g butter
  • 10g dried yeast
  • 400ml warm water
  • A pinch of salt

For the filling

  • 200g cream cheese
  • 300g Cheddar cheese, grated
  • 300g cooked bacon, roughly chopped

Method

Recipe tips

Add the water gradually – you might not need it all. If you want to make a vegetarian version, swap the bacon for thinly sliced red onion or fresh herbs.

Step 1

Add all the dry dough ingredients to the bowl of a mixer, attach the dough hook and turn on low. Gradually add the warm water, and continue to mix until a soft, smooth dough is formed.

Step 2

Add the margarine and continue to mix. The dough will turn sticky – don't be tempted to add more flour, allow the dough hook to combine everything together until the dough is smooth and soft again. 

Step 3

Tip the dough out onto a floured surface and knead into a ball. Once kneaded, place into a floured bowl.

Step 4

Cover and leave to prove until doubled in size. 

Step 5

Remove dough from the bowl and place onto a floured work surface. Roll into a rectangle approximately 48cm by 30cm, with the long edge facing you.

Step 6

Spread the cream cheese over the entire surface, followed by the grated Cheddar cheese and the cooked bacon, pressing down the ingredients into the cream cheese so they stick.

Step 7

Fold the dough in half from top to bottom and press down gently.

Step 8

Cut into 12 even strips.

Step 9

Take each strip, twist around several times and place onto a lined tray. Cover and leave to prove until doubled in size.

Step 10

Place into a preheated oven at 170°C (150°C fan/gas mark 3) for 25–30 minutes, until golden and risen.

Step 11

Remove from the oven and allow to cool.

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