Pickled Bacon Puffs Recipe


MethodMain Ingredient


 Butter40 Gram
 Onion1 Small, peeled, finely chopped
 Mushrooms50 Gram, cleaned, trimmed and chopped
 Flour25 Gram
 Chicken stock150 Milliliter
 Milk60 Milliliter (Four 15 Milliliter Spoons)
 Ground black pepper To Taste
 Cooked ham175 Gram, finely chopped
 Pickled walnuts3 , chopped
 Frozen puff pastry225 Gram, thawed
 Beaten egg1 (To Glaze)
 Watercress sprig1
 Butter1 1⁄2 Ounce
 Mushrooms2 Ounce, cleaned, trimmed and chopped
 Flour1 Ounce
 Chicken stock1⁄4 Pint
 Milk4 Tablespoon
 Cooked ham6 Ounce, finely chopped
 Frozen puff pastry8 Ounce, thawed
 Salt To Taste


Melt the butter in a pan and fry the onion and mushrooms gently until soft.
Stir in the flour and cook for 1 minute then gradually add the stock and milk and bring to the boil, stirring frequently.
Simmer for 3 minutes then season to taste and stir in the ham and the pickled walnuts and leave the filling to cool.
Roll out one-third of the pastry thinly and cut into four 13 cm (5 in) circles.
Place on a dampened baking sheet and spoon the filling on to the pastry leaving a 1-5 cm (1/2 in) margin all round.
Roll out the remaining pastry and cut into four 15 cm (6 in) rounds.
Brush the pastry margins with water and position the lids.
Press the edges very well together, then 'knock up' the edges and crimp.
Make 2 slits in the top of each puff and decorate with the pastry trimmings.
Brush with beaten egg and cook in a hot oven for about 25 minutes until the pastry is well risen and golden brown.
Serve the pickled bacon puffs hot or cold, garnished with watercress.