Bacon, Mushroom And Cheese Puffs

A simple recipe for bacon, mushroom and cheese puffs.

Serves: 4, Preparation time: 15 minutes; Cooking time: 20 minutes.

Ingredients:

• 1 tbsp olive oil
• 225 g/8 oz. field or chestnut mushrooms, wiped and roughly chopped
• 225 g/8 oz. streaky bacon – rinds removed and roughly chopped
• 2 tbsp parsley – freshly chopped
• freshly ground black pepper
• salt
• 350g/12 oz. puff pastry – ready-rolled as pastry sheets, thaw if frozen
• 25g/ 1 oz Raclette, Comte or Emmenthal cheese, grated
• 1 medium egg, beaten
• 10 cherry tomatoes – halved. Try Gardener’s Delight
• rocket and watercress salad leaves

Preparation:

1. Preheat the oven to 200C/400C/Gas Mark 6.
2. Heat olive oil in a large frying pan or skillet. Add the bacon, mushrooms and fry for up to 8 minutes so they are browned and fried. Add the parsley. Season to taste with salt and pepper and let cool.
3. Roll out the puff pastry. make it thinner on a lightly floured surface  to 12 inch square (31cm square). Cut this rolled pastry into four squares.
4. Stir the cheese into the bacon mixture. Spoon a quarter of this mixture into one half of each square. Brush the edges of the square with some of the beaten egg.
5. Fold the pastry over to form a triangular parcel. Seal the edges as best as possible and place on lightly oiled baking sheet. Continue with the remaining squares.
6. make shallow slashes in the top of the pastry with a knife. Brush the parcels with any remaining beaten egg. Cook in the oven for 20 minutes and until it has puffed up.
7. Serve warm or cold and garnish with rocket and watercress with tomato.