Cheese, bacon and haricot puffs
Cheese, bacon and haricot puffs pastry are great comfort food or an elegant starter. These savory puffs will leave you with a surprise in every bite. They make a great weekend snack and are quick and downright delicious.
Ingredients
- 6 bacon slices
- 300 g sheet all-butter puff pastry
- 100 g cheddar grated
- 24 haricots verts trimmed
- 1 shallot finely chopped
- 1 egg
- freshly ground black pepper
Instructions
- Prepare the few ingredients. Heat the oven to
175 °C / 350 °F
- Heat a pan a fry the bacon semi crisp/soft. Add ground pepper to taste. You should be able to wrap them without braking.
- Take 4-5 haricot and wrap the bacon around them.
- Meanwhile, unroll the pastry sheet and cut into six squares. Pile a small mound of the cheese in the canter of each square, reserving some of the cheese for scattering over later. Take a pinch of the finely chopped shallots and put over the cheese. Move the bacon wrapped haricot verts and put on top.
- Working with one pastry square at a time, fold the two corners not covered by the haricot into the center and pinch the ends together gently to seal. Repeat with the remaining squares.Beat the egg and brush the puffs. Sprinkle some cheese on top. Transfer the puffs to a baking tray lined with baking parchment and bake for 20-25 mins, or until golden brown. Leave to cool on the tray for a few minutes before serving.
- Serve them up to your guests while they’re still nice and warm. Enjoy!Cuisine, satisfies the need!
Notes
- If you’re using frozen puff pastry, thaw it in the fridge first, preferably overnight.
- Don‘t leave the puff pastry outside of the fridge for too long, it will become sticky and hard to work with. Prepare all the ingredients first and take the dough out of the fridge when everything is ready.
- These puff pastry bundles taste best right after baking, still warm.
Nutrition
Calories: 320kcal
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