Pickled Bacon Puffs Recipe
Ingredients
| Metric | ||
| Butter | 40 Gram | |
| Onion | 1 Small, peeled, finely chopped | |
| Mushrooms | 50 Gram, trimmed | |
| Flour | 25 Gram | |
| Chicken stock | 150 Milliliter | |
| 4 x 15 ml spoons milk | ||
| Ground black pepper | 1 To taste | |
| Cooked ham | 175 Gram, finely chopped | |
| Walnuts | 3 , chopped | |
| Frozen puff pastry | 225 Gram, thawed | |
| Beaten egg to glaze | ||
| Watercress sprigs | ||
| Imperial | ||
| Butter | 1 1/2 Ounce (To garnish:) | |
| Onion | 1 Small, peeled, finely chopped (To garnish:) | |
| Mushrooms | 2 Ounce, trimmed (To garnish:) | |
| Flour | 1 Ounce (To garnish:) | |
| Chicken stock | 1/4 Pint (To garnish:) | |
| Milk | 4 Tablespoon (To garnish:) | |
| Ground black pepper | 1 To taste (To garnish:) | |
| Cooked ham | 6 Ounce, finely chopped (To garnish:) | |
| Walnuts | 3 , chopped (To garnish:) | |
| Frozen puff pastry | 8 Ounce, thawed (To garnish:) | |
| Beaten egg to glaze | ||
| Salt | To Taste | |
| Salt | To Taste | |
Directions
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.
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.
Chef
