Wednesday, 22 July 2009

Take a Pack of Frozen Pastry

Bacon and Cheese Puffs

Packet of frozen puff pastry
Enlish Mustard
Cheddar Cheese - preferably mature - stinky and strong and/or Gruyere
Baon preferably streaky but any other will do
1 egg

Take a packet of frozen puff pastry a block or pre-rolled

If block please roll pastry out once defrosted to a sheet approximately 1/8 of an inch thick.

Cut into 4 inch squares which will make approximately 12.

Smear English mustard diagnally from one corner to the other add a strip of bacon to fit over the mustard from corner to corner preferably streaky but any other will do. Then add a slice of cheese approximately 1 inch wide from corner to corner the same. Beat the egg in a separate bowl then egg wash one opposite corner and fold the other corner into the centre and then pull the egg washed corner over on top of the corner that you have just folded in. Egg wash the top of the pasry and bake approximately Gas Mark 7 for about 10 minutes until golden brown and puffy. Eat hot or cold - guarantee they will not last more than a couple of days.


  1. One of my DIL's makes these or something similar - she puts red onion in I think. They are GORGEOUS!

  2. We also add chutney - especially a pineapple based one or onion relsh which is also very good.



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