Back in 2013 I entered the Pillsbury Bake off, did not make to the final but I got another cook book. That year this recipe won the prize, I have adapted the recipe a fews years later for a dinner party, to make most of the sides and main course "Finger Style" and to use less process food items: mainly the potatoes, bacon on the cheese. I know the purpose was to use food items from the companies connected to Pillsbury's parent company but the the Green Giant steamers have so much added salt and so does the real bacon bits in a jar.
I am thinking of making these this year for Thanksgiving, they are very simple to make and are always a hit. - Enjoy
2 cups of heirloom potatoes, pealed and chopped - I use the purple or red ones it gives a nice added color
1 1/2 cup of fresh grated Gruyere or your cheese of choice
1/4 cup of fresh baked maple bacon, minced - this is about 6 slices of bacon baked on a rack in the oven to room some of the fat and to crisp-up
3 tablespoons of half & half
1 tablespoon of fresh minced thyme
1 tablespoon of fresh minced Italian Parsley
1 tablespoon of unsalted butter
2 packages of Puff Pastry dough - I used Wewalka brand
1 egg - whisked with a tablespoon of water
1/2 cup of sour cream
3 tablespoon of fresh minced chives
1/8 teaspoon of cayenne pepper (optional)
salt and pepper to taste
Preheat oven to 400 degrees
Place potatoes in a sauce pan , fill with water and a pinch of salt, bring to a boil, reduce and simmer until potatoes are soft.
Drain potatoes, mash with half and half, butter, cheese and herbs, and half of the bacon bits until smooth.
Roll up pastry dough and spoon potato mixture about 1/4 inch for edges, roll up.
Cut into 1 inch slices and place cut end up on a parchment lined cookie sheet about 2 inches apart, brush with egg wash and back for about 15 to 20 minutes or until golden brown. Remove and let cool to room temp.
While pinwheels are baking, whisk together sour cream, chives, the balance of the bacon and spices. Place in a small bowl on a platter and arrange pinwheels around the bowl.