we be jommin` jelly mon

I'm surprised that the bacon would come out crisp at all after being cooked at that low temperature and wrapped as it was.

@jack-dodds............

mornin` Jack........at near 400° F.......that`s plenty hot enough to "bake the bacon".....no,it would not crisp up........and the bacon itself was a high grade center cut chosen for a superior (low)fat/lean ratio.......what thinkith You JK?

@john-barry, that temp is high. It doesn't look like he's using a typical kitchen oven. Maybe he has a tabletop convection oven, which would change the baking profile some. I cook bacon in 1-pound lots. It is high-grade, moderately lean bacon we buy in slabs from a local country store. I usually put it in the oven at 350° F for about 20-25 minutes, and it comes out crispy enough to crumble and store in the fridge as a garnish. IMO, using a temperature that is too high would run the risk of burning the pastry dough. I guess you could simply monitor the time in the oven. But I'd want a well-done pastry with a firm or crispy bacon. 400° in my standard kitchen oven would make that a challenge. I'd back it down to 350° and keep an eye on it. When the pastry was golden, I'd take it out.

@jkuvakas Thanks John x2!