With the combination of cheddar cheese, bacon and light as air puff pastry what’s not to love?
- 2 tablespoons flour
- 1 piece (12 x 12 inches) frozen puff pastry, defrosted
- 1 egg yolk
- 6 ounces sliced bacon cut into 1 1/2-inch pieces
- 3 tablespoons Dijon mustard
- 1 package (7 ounces) Kerrygold Aged Cheddar cheese
- Heat oven to 375°F.
- On a floured work surface cut the puff pastry into 24 scalloped or straight-edged 2-inch rounds. Or use a scalloped 2-inch tartlet pan as a cutter. Combine the egg yolk with 2 teaspoons water and brush a little of the mixture across the top of each piece. Bake according to package instructions. Meanwhile, in a frying pan large enough to hold the bacon in a single layer, cook bacon until lightly browned and not too crispy. Transfer to paper towels.
- To assemble the appetizers, using a serrated knife, carefully cut the puff pastry in half like a hamburger bun. Spread 1/2 teaspoon mustard on the bottom of each piece. Place a piece of bacon on the mustard. Cut 12 slices of cheese just less than 1/4-inch thick and cut the cheese slices in half; place a piece on the bacon. Top with the other half of puff pastry.
- For serving, arrange the puff pastry on a cookie sheet and warm in a 275°F oven until the cheese just starts to wilt, 5 to 7 minutes.
Makes 24 pieces
Notes, Tips & Suggestions
Variation: Instead of bacon and mustard, spread puff pastry with fruit chutney.
Irish Dairy Board via Family Features
These are a wonderful Christmas recipe, but you can serve them anytime of the year.
Put more play in your inbox
Subscribe to our weekly newsletter to plan ahead for the week's daily celebrations, get another chance to read last week's articles, see all the freebies, giveaways and recipes - and get the info on our Monthly Facebook Contest.