These delicate soft pinwheels of mash, bacon, parsley and sweet onion are delicious & may be prepared ahead of time to heat just before serving.
4-5 medium potatoes
1 small onion, finely diced
2 rashers bacon, diced
2 teaspoons parsley, chopped
4 sheets of Mountain Bread™
salt and pepper
Makes 15-20 pinwheels
Prep time: 45 minutes.
Cooking time: 10 minutes
Heat oven to 180C.
Peel potatoes, place in a pot of water, bring to the boil, and simmer until tender. Drain and mash the potatoes. Bacon and mash may be cooked beforehand and kept refrigerated for up to 3 days ahead of assembling. If you have done this, loosen first with heat and a little liquid (milk if possible).
Heat a pan and cook the bacon and onion until the onion is soft & clear.
Spread a layer of mash evenly over each sheet of Mountain Bread™ leaving 3cm at one end. Sprinkle the bacon, onion, parsley, salt and pepper over the top.
Roll up sheets, brush with water at the ends and press tightly to seal.
Cut rolls into 3cm pieces, lay flat onto greased tray and bake at 180C for 10 minutes or until slightly golden.