After our #kitchenfail with the ice cube tray mini pie fiasco, which caused a fair amount of cursing, a few crumpled sheets of puff pastry and a wasted batch of pie dough, we decided the ice cube tray pies just weren’t our thing. We moved on and turned to a brand new sheet of puff pasty, bacon, and #MikesHotHoney. If you haven’t tried Hot Honey, you are missing out friend! This chili infused nectar has a kick that’ll have your tastebuds wondering what the heck just hit them. It is the perfect zinger to this bacon and pastry combo and be warned…very addictive. We predict lots of these in your future!
Ingredients for around 30 bacon twists:
1 8oz. (225g) pack of bacon
1 sheet of puff pastry, thawed as per instructions
1 egg or 1 tablespoon cream to brush the twists with before baking
1 tablespoon sesame seeds (optional)
1/4 cup (60ml) hot honey*
*This can also be substituted with regular honey for less heat. If hot honey is not available where you live, you can make your own! Just mix 1 cup of honey and 1 tbsp of red pepper flakes together in a saucepan and cook on medium heat for five minutes. Wait until a bit cooler to take as much as you need and put the rest into a container.
Preheat the oven to 400F (200C). Line two baking sheets with parchment paper.
Cut each strip of bacon in half lengthways, and then again in half across the width so you end up with four long and skinny strips from each piece of bacon.
Cut the puff pastry into approximately 1/2” x 4” (1.2cm x 10cm) long strips. You want them to have roughly the same length as the bacon strips. Lay a piece of bacon on top of each pastry strip. Twist each strip around itself two or three times and place on the baking sheets.
Brush the twists with egg wash or cream, sprinkle with sesame seeds, if using, and bake for 15-20 minutes until golden brown. Drizzle over hot honey to serve.