Instructions:
- Preheat oven to 400°F (200°C / Gas Mark 6). Line baking sheets with parchment paper. Whisk egg and milk together for the wash.
- Gently sauté the finely diced onion in olive oil until softened (about 5 mins). Add brown sugar and balsamic vinegar; cook until sticky and deeply coloured (approx. 3-5 mins). Stir in crumbled bacon. Set aside to cool completely.
- In separate bowls, thoroughly combine the ingredients for the Cheese Swirls, and the ingredients for the Spinach & Feta Parcels.
- For Cheese Swirls: Lay one sheet of puff pastry flat. Brush lightly with egg wash. Sprinkle evenly with the Cheese Filling mixture and a pinch of oregano. Tightly roll into a log from the long edge. Chill the log for 10 minutes. Slice log into ½-inch thick rounds.
- For Bacon Twirls: Lay the second sheet of puff pastry flat. Brush lightly with egg wash. Spread the cooled Bacon & Onion mixture evenly over the surface. Tightly roll into a log. Chill for 10 minutes. Slice into ½-inch thick rounds.
- For Spinach Parcels: Roll out remaining pastry thinly into a rectangle. Cut into 3-inch squares. Place a small spoonful of the Spinach & Feta mixture onto the centre of half the squares. Brush edges with egg wash, fold over into a triangle shape, and crimp edges firmly with a fork.
- Place all shaped items onto prepared baking sheets, ensuring space between them.
- Brush all pieces generously with the remaining egg wash. Sprinkle the Cheese Swirls with remaining oregano and the Bacon Twirls with sesame seeds.
- Bake for 18–22 minutes, rotating halfway, until puffed high, deeply golden brown, and crisp throughout.
- Transfer to a wire rack immediately to cool slightly. Serve warm or at room temperature.