Cheese and bacon puffs

This superb finger food needs only ready rolled puff pasty, bacon and cheese for a delicious snack.

This type of recipe is really easy to customise by just adding a little of your favourite flavours. I love to add cream cheese and mustard; what's your favourite?

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 roll ready made puff pastry
• 3 tablespoon Philadelphia Original full fat cream cheese
• 1 heaped teaspoon Moutarde de Meaux (French wholegrain mustard)
• 6 rashers of Treacle Cured Bacon from Russell's of Upwell's
• 100g gruyère cheese, grated
• 1 beaten egg
• Freshly ground black pepper

Mise en place

• Preheat your oven to 200° C - place near top of oven and use top heat only (if available)

• 

  Cheese and bacon turnovers; Baked on a pizza stone

• 

  Cheese and bacon turnovers; Folded together, ready for the oven

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  Cheese and bacon turnovers; Grated goudaand black pepper added

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  Cheese and bacon turnovers; Topped with treacly bacon

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  Cheese and bacon turnovers with a dollop of mustardy Philly cheese

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  Cheese and bacon turnovers; The ingredients: Puff pastry, Moutarde de Meaux, Philly cheese, Treacly bacon, egg (wash) and black pepper

Method

1. Ensure the puff pastry roll is properly defrosted if it has been frozen
2. Unroll the puff pastry onto the greaseproof paper it is wrapped in
3. Cut the puff pastry into 6 equal sized squares
4. Mix pommery mustard and freshly ground black pepper into Philadelphia cream cheese ensuring the mixture is well combined
5. Add a dollop of mustardy cream cheese into the centre of each square of puff pastry
6. Lay a rasher of bacon diagonally over each mound of cream cheese
7. Scatter the grated cheese over the bacon
8. Although considered wisdom suggests using egg wash to join the pastry, my experiments show it's better to twist the dry pastry edges together to join them
9. Fold all four bare corners of the pastry together and press together to seal
10. Brush the tops of the pastry with the beaten egg
11. Slide the pastries onto a greaseproof backing sheet or pizza stone and bake for 20 or until golden brown
12. Move to as cooling rack to cool, once baked

Chef's notes

These keep perfectly well for 4 days if refrigerated

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