Breakfast with lovely Lorraine Pascal - Bacon and Cheese Twisties with my own twist

Still no baby! My wife had loads of contractions last night and then they stopped. Neither of us slept well, so we need a quick, easy, hearty breakfast. Lorraine Pascal's Bacon & mature Cheddar cheese twisties are just the ticket.



Ingredients
375g puff pastry
Plain flour for dusting
English mustard 1tbsp
Black pepper
14 x pancetta (you can use good quality bacon or prosciutto.)
1 egg

Put some baking paper on a tray.
Roll out your pastry into a rectangle, (5mm thick.) I bought my pastry, far too tired to make it.



Put the long side of the pastry nearest to you and spread the mustard. I don't have a palette knife, so I improvised.
Now add some pepper.
First time I made these the pancetta was a little rare and they needed an extra spice. This time I have added some paprika and I part cooked the pancetta.



Lie the slices of pancetta on the pastry next to each other.
Lorraine uses a knife, but I used a pizza slice to cut the pastry between each piece of the meat.
Pick up your cut strip and twist 3-5 times.



Now twist all the strips and place on the tray.
We need to firm up our twists, so put the tray into the freezer for 10 minutes.



Preheat the oven to 200C.
Don't forget the twists are in the freezer, I nearly did!!!
Egg wash the twists and cook for 15-20 minutes.
I had to turn them after 10 minutes.
I hope all your twists were eaten as fast as mine.

Be lucky, and you stay classy..... Wherever you are!