Mushroom Goat Cheese Pinwheels

Blue Jean Chef

Serves: 24

Ingredients

  • 4 oz bacon
  • 1 onion, diced
  • 8 oz button mushrooms, large dice
  • 1 tsp dried thyme
  • salt and freshly ground black pepper
  • 1 sheet puff pastry
  • 4 oz goat cheese, crumbled
  • Zest of 1 lemon
  • 1 Tbsp chopped fresh chives
  • 1 egg, beaten

Preparation

Pre-heat a large skillet over medium-high heat. Add the bacon and cook for 5 minutes until it has softened but is not fully cooked. Add the onion and sauté for a few minutes, until it starts to soften. Add the mushrooms and continue to cook until the bacon is cooked through and the onions have browned. Season with salt and freshly ground black pepper. Remove the pan from the heat and let the mixture cool completely.

Roll a sheet of puff pastry into a rectangle about 9-inches by 13-inches and place one of the long sides closest to you. Spread the mushroom mixture over the puff pastry, leaving a 1-inch border on the long side farthest from you. Scatter the goat cheese evenly over the mushroom mixture and sprinkle the lemon zest and chives on top. Brush the 1-inch puff pastry border with the egg wash. Roll the puff pastry up jelly-roll style, starting with the long end closest to you and rolling towards the empty 1-inch border. Pinch the edge to seal it shut. You should now have a 13-inch log of puff pastry. Place it in the freezer for at least 1 hour.

Pre-heat the oven to 350°F.

Remove the log from the freezer and using a gentle sawing motion, slice the puff pastry into 24 slices. Place the slices a baking sheet, leaving 1-inch between each slice. Brush the top of each pinwheel slice with egg wash.

Bake for 17 to 20 minutes until the puff pastry is lightly browned. Transfer the baked pinwheels to a serving platter and serve warm.

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