A gift from one good sister to another...but who originally bestowed these beautiful boar tusk bracelets to Ellen Fraser?
Book readers know -- but it's still a mystery to those of you who are only familiar with TV Outlander -- and I'm not going to tell you...unless you want me to.
Those of you who have been around Outlander Kitchen for awhile will have seen these Puff Pastry Boar Tusks before. The recipe has been up for a couple of years -- and when I saw the bracelets on TV last weekend, I couldn't help but congratulate myself for how much mine look like the real things!
I thought it would be fun to revisit this recipe...these things are delicious! They need few ingredients, and, although a little fiddly, they're pretty easy to put together, especially after the first couple.
Buttery and bacony appetizers inspired by Ellen Fraser’s boar tusk bracelets, passed on to Claire by Jenny.
Beat the egg with 1 teaspoon water to make an egg wash. Line two baking sheets with parchment or a silpat (silicone liner). Cut the prosciutto or bacon slices in half lengthwise, so that you have 24 narrow strips.
On a lightly floured counter, roll out the puff pastry to a rectangle measuring about 8” x 12” and ?” thick. Use a sharp knife to cut the pastry into (12) 1” wide strips. The cleaner the cuts, the more evenly the pastry will puff.
Brush 2 or 3 strips with the egg wash on BOTH sides. Cover the remaining strips with plastic wrap to prevent drying.
Holding an asparagus tip on to one end of a pastry strip, wrap the prosciutto/bacon around both, securing the asparagus to the pastry. Repeat on the other end with another asparagus tip and bacon strip.
Handling it gently, twist the pastry ends into spirals, then lay it on the prepared baking sheet in a horseshoe shape, with the asparagus tips pointing towards the middle. Cover with plastic wrap and repeat for the 12 other tusks.
Dab the tusks with a little extra egg wash, sprinkle with grated parmesan and bake until golden, 12 to 15 minutes. Rotate and turn the pan at 8 minutes, reshaping the tusks if necessary. Work quickly to get the oven door closed ASAP.
Cool on a rack and serve soon after baking. Re-crisp in the oven if necessary.
The warmer puff pastry dough gets, the trickier it becomes to handle. If things are getting slippery, cover everything with plastic wrap and refrigerate for 10-15 minutes.
The tusks can be prepared in the morning, wrapped well, and stay in the refrigerator until you’re ready to bake them that evening.
Easier, and almost as tasty, is to spiral bacon or prosciutto around straight strips of puff pastry to make Bacon Sticks (below).
The prosciutto becomes crispy and extra saltilicious, while the bacon fat contributes a different, but equally delicious flavour. I made half and half, which seemed to go down well around here.
Can't wait to make these. Not only are they creative but they look very tasty.
When I saw them uncooked...they didn't look very appetizing. But wow! They look so yummy now that I've seen them cooked! I love you site and your recipes. Thanks so much!
Awesome Kylie and Theresa! I am making them this Saturday for an Outlander date with some friends so I will try a Leek!
Not sure where you're going Lynne, but I hope you have a nice trip. :) I live on the west coast of Canada and work out of my home kitchen. I don't have a restaurant. My about page tells the story.
Theresa these look great! But I have some family members who have an allergy to eggs. Is there anything you know of that I can use to substitute?
Brush them with a little milk instead, Jamie.
These look awesome and we're making them for the next episode. I am vegetarian...any ideas on what to use instead of meat? Maybe no meat at all would be ok?
Just trying to think of a veg you could use to wrap the asparagus to the puff...long strips of zucchini?
I was thinking the same thing Camille. Theresa, would thin strips of carrot work? or strings of Leek? Just a thought.
Theresa, great suggestion for making these vegetarian and egg free. Not for me, but it will help when I serve them to others. I appreciate your efforts. I really hope the face of the person who gifted the tushes to Ellen is shown when they realize that Claire has them now. Wink, wink.