I made these bacon infused kale & mushroom pinwheels adapted from Food 52 to take to a New Years Eve party. They are very easy to make with frozen or homemade puff pastry. I ventured last week to make my first puff pastry dough from Martha Stewart and I think overall I was pretty successful.
I used leftover bacon grease instead of butter to saute the mushrooms and kale. Lately I have stored my leftover bacon grease in a jar and I find it very fun to cook with. I took them last week to a Christmas party and they were a huge success. I’m excited to see the reviews tonight!
What are you preparing for New Years Eve?
- 4 ounces mushrooms
- 8 ounces kale, stems removed (optional half of each)
- 2 Tbs reserved bacon grease or butter
- 1 garlic clove minced
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 sheet puff pastry (from a 2 sheet package)
- 1 egg beaten with 3 Tbs of water
- Line a baking sheet with parchment paper. Remove the puff pastry sheet from the freezer and roll out to 10×12 inches on a lightly floured surface, trimming the edges with a pizza cutter. Gently fold the pastry like a letter, remove to the baking sheet, and unfold. Place in the refrigerator for 20 minutes.
- Meanwhile, in a food processor, pulse the mushrooms and kale separately.
- In a large pan, heat the bacon grease over medium heat until melted. Incorporate the garlic until you can smell it, about 30 seconds. Incorporate the mushrooms, followed by the kale. Saute until the kale begins to wilt and the mushrooms are golden. Season with salt and pepper to taste.
- Strain the mushrooms and kale over a fine sieve and set aside to cool, for about 15 minutes.
- Remove the reserved puff pastry from the fridge and spread the kale filling over the surface. Roll the pastry towards yourself like a jelly roll.
- Cover with saran and refrigerate for 20 minutes.
- Preheat oven to 425º F. Slice the pinwheels 1/4 inch thick and place the pinwheels on the parchment lined baking sheet. Dab with the egg wash and bake for 12-15 minutes until golden brown.