3865. BACON CHEDDAR CROISSANT TURNOVERS

Serves: 18


1 package puff pastry
9 slices bacon, cooked and chopped
4 ounces cheddar cheese, cut into 3 inch slices
3 tablespoons dijon mustard (optional)

Preheat oven to 400ºF. Unroll the 2 sheets of puff pastry and flatten slightly. Cut each sheet into 9 squares, use the lines where it was folded to start. This makes it much easier to get it even. Place 1 tablespoon chopped bacon in center of each puff pastry square. Top bacon with cheese slice and 1 teaspoon mustard (if you choose to use the mustard). Fold pastry over to form a triangle. Crimp the edges with a fork to seal the pastry. Place on a piece of parchment paper on a sheet tray. Bake 15 minutes or until golden brown. Serve hot. 


bacon recipe source: Paula Jones, Call Me PMc, August 2014

3780. SPICY CHICKEN and BACON PASTIES

Serves 4

2 rashers streaky bacon, chopped

1 large potato (about 250 grams total weight), peeled and cut into small cubes

red chile, deseeded and finely chopped

1 ready-cooked chicken breast, shredded

3 spring onion, thinly sliced, thinly sliced

375 grams pack ready-rolled puff pastry

2 tablespoons milk

Heat oven to 220ºC/400ºF. Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone. Add the chile and cook for a further min. Season generously with black pepper, plus salt to taste.

Tip into a bowl and mix with the shredded chicken and spring onions. Unroll the pastry and, with a rolling pin, roll out until it's large enough to cut out 4 circles of pastry, using a large saucer or a side plate as a guide, discarding the trimmings. Lift onto a baking sheet.

Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.

bacon recipe source: Good Food magazine, November 2006, BBC Good Food

3532. GOMSER CHOLERA (SWISS POTATO and CHEESE PIE with BACON)

makes 8 to 10 servings

4 Yukon gold potatoes (about 1 3/4 pounds)
8 ounces (2 sticks) unsalted butter
3 1/2 ounces thick-cut bacon, cut into 1-inch pieces
8 ounces onions, finely chopped
1 pound leeks, white and light green parts only, split lengthwise, washed well, and thinly sliced
1 pound tart apples, peeled, quartered, and sliced
Salt and freshly ground black pepper to taste
Pinch of ground nutmeg
1 pound puff pastry, defrosted according to package instructions
10 ounces Gomser cheese (raclette cheese)
1 large egg, beaten

Place the potatoes in a pot full of water, bring to a boil over medium heat, then cook until a skewer glides easily into the center, about 40 minutes in all. Remove the potatoes, peel, cut into quarters, slice, and set aside.

In a large flameproof casserole, melt the butter with the bacon over low heat and cook until the bacon is slightly crispy, about 10 minutes. Add the onions and leeks and cook, stirring, until softened and slightly caramelized, about 20 minutes. Add the apples and cook, stirring, for 5 minutes. Season with salt, pepper, and nutmeg.

Preheat the oven to 400 degrees.

Roll out two-thirds of the puff pastry dough to fit into a 9-inch diameter deep-dish pie pan. Spread half the onion mixture over the dough and top with half of the potatoes and then half the cheese. Cover the cheese with the remaining filling in the same order. Roll out the remaining puff pastry and cover the filling with it. Score in several places and brush with the beaten egg. Bake until golden brown, about 35 minutes. Serve hot.


bacon recipe source: Hot & Cheesy by Clifford A. Wright (Houghton Mifflin Harcourt, 2012); Kimberly L. Jackson, NJ.com, January 29, 2013

3388. CHICKEN, BRIE and BACON TURNOVERS

makes four servings


4 6 oz. skinless, boneless chicken breasts

2 teaspoons Cajun seasoning

1 sheet frozen puff pastry, thawed

4 oz. brie, cut lengthwise into 4 slices

4 slices bacon, cooked and crumbled 

 

Preheat the oven to 350 degrees and line a rimmed baking sheet with a rack. Season the chicken with salt, pepper and the cajun seasoning. In a large skillet, heat 2 tablespoons extra-virgin olive oil and brown the chicken on each side for about 2 minutes; transfer to a plate and reserve the skillet. Cut the puff pastry into 4 equal pieces and roll each one out into an 8-inch square. Place a chicken breast onto each of the squares toward one corner; top each with a brie slice and 1 tablespoon bacon. Fold the pastry in half to create a triangle and pinch closed along the edges. Brush with the chicken drippings from the skillet. Using a sharp knife, make 2 small, straight cuts on top to allow the steam to vent. Bake until the chicken is cooked through, 30 to 35 minutes.

 

 

bacon recipe source: EveryDay with Rachael Ray, December 2010

3257. COCKLE and SMOKED BACON PIE

serves two


1 oz. butter

8 oz. smoked bacon

Half clove garlic, chopped fine
1 onion, chopped

1¾ oz. plain flour
1 egg yolk
17½ oz. fresh cockles cooked, cooled (reserve the cooking liquid)
2 tablespoons (¼ oz.) spring onions
Puff pastry

Melt butter in a pan, add the bacon, onion and garlic and sauté until caramelised. Add the flour and cook for a few minutes, stirring all the time. Slowly pour in the liquid from the cockles bit by bit until all incorporated and you have a thickened, smooth sauce. Leave to cook on a low heat for 20 minutes. Then leave to cool. Add the shelled cockles and spring onions. Put this mixture into two deep soup bowls then cut a puff pastry ring to fit the lip of the chosen bowls. Brush with egg yolk, then cut out a disc of puff pastry to fit as a lid. Brush with egg yolk and make a little hole in the middle of the pastry lid. Cook in oven for 25 minutes at 325F until the pastry is golden brown and has properly risen. Serve with hot crusty bread such as sourdough.


bacon recipe source: Nigel Godwin, St. David's Day recipes, The Telegraph, February 27, 2009

3216. APPLE, SWEET POTATO and BACON TURNOVERS

yields 12 turnovers

 

 

1 pound sweet potatoes (approximately 2 medium), peeled and diced

8 strips bacon

2 tablespoons unsalted butter

3 large gala apples

½ teaspoon fresh ground nutmeg

1 teaspoon ground cinnamon, divided

1 tablespoon maple syrup

kosher salt

2 sheets puff pastry

flour for dusting

1 egg

 

Boil a large pot of water and cook sweet potatoes until soft, approximately 10 minutes (the smaller the dice, the faster they will cook). Drain and set aside.

 

In a large skillet, cook the bacon over low heat to render out the fat and then turn the heat up to medium and cook for several minutes until crisp but not overdone. Allow the bacon to drain well on a paper towel. Dice the bacon and set aside.

 

Peel, core and coarsely chop the apples. In a dutch oven or heavy bottom saucepan, melt the butter over medium low heat and then add the apples. Toss to coat the apples and then add the nutmeg and ½ teaspoon cinnamon. Cook the apples, stirring frequently, until the are lightly caramelized and soft but not mushy. Set aside.

 

Mash the sweet potatoes and stir in the maple syrup, ½ teaspoon cinnamon and a pinch of salt. Set aside.

 

Line 2 baking sheets with parchment paper and preheat the oven to 400 degrees F.

 

Lightly dust a clean surface with flour and roll out one chilled sheet of puff pastry (keep the other sheet in the refrigerator until the last second). You will want to work swiftly with the dough before it becomes to soft. Square off the dough if necessary with a bench scraper or pizza cutter and slice into 6 even squares.

 

Place a small spoonful of the sweet potatoes inside one of the squares. Top with a larger spoonful of apples and a sprinkle of chopped bacon. Make sure to leave some space between the filling and the sides of the dough so that the turnover can be sealed once it’s folded. Repeat this process with all 6 pieces of dough.

 

Fold the dough over from corner to corner into a triangle shape. Use a fork to press the edges together and seal in the filling.

 

Place the turnovers on a baking sheet and place in the refrigerator for at least 15 minutes.

 

Repeat the same process with the second sheet of puff pastry and the remainder of the filling, placing the turnovers onto the second prepared baking sheet (any leftover filling is delicious by itself).

 

Whisk the egg together with a splash of water and a pinch of salt.

 

Remove the baking sheets from the refrigerator and use a small knife to poke 3 holes in the top of each turnover. Use a pastry brush to spread a thin layer of egg wash over each turnover.

 

Bake for 20-25 minutes or until the dough is cooked through and golden brown on top.

 

 

bacon recipe courtesy of: Jennifer Farley, Savory Simple, October 15, 2013

3200. RACLETTE, ASPARAGUS and BACON TART

serves four


1 sheet frozen puff pastry
4 slices raclette
4 asparagus spears, cooked or grilled
½ cup chopped sweet onion
½ cup diced, cooked bacon 
egg wash

Thaw and roll out puff pastry to ¼? thick. Preheat oven to 350F. Cut out 4 squares. Using the scraps, cut out small strips to line the top of the squares. Use egg wash to stick them to the square. Place a piece of raclette in the middle of your tart. Sprinkle the asparagus, onions, and ham over the tarts. Brush edges of the tart with egg wash. Bake until pastry has risen and is golden brown.


bacon recipe courtesy of: Michelle Rose, Honest Cooking

3044. NEW ZEALAND BACON and EGG PIE

for Sally Powers

serves twelve


½ cup ketchup
¼ cup Worcestershire sauce
2 9″ x 11″ sheets frozen puff pastry, thawed and chilled
20 eggs
1 tablespoon heavy cream
1 lb. sliced bacon, roughly chopped
Kosher salt and freshly ground black pepper, to taste

Heat oven to 400°. Whisk together ketchup and Worcestershire in a small bowl; set aside. Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11″ x 14″ rectangle; transfer to a 9″ x 12 ½″ baking pan and let excess hang over sides. Separate 1 of the eggs and place the egg yolk in a small bowl; stir in cream, and set egg wash aside. Place remaining egg white on top of pastry, crack the eggs and drop them on top of pastry, spacing them evenly apart, and sprinkle evenly with bacon; drizzle ketchup mixture evenly over eggs and bacon, and season with salt and pepper.

Fold dough hanging over the edge of the pan back over the ingredients and brush with some of the egg wash; roll second pastry sheet into a 10″ x 13″ rectangle and place on top of eggs and bacon, tucking edges into sides of pan. Cut 4 slits in the top of the pastry with a paring knife, and then brush completely with egg wash. Bake until golden brown and eggs and bacon are cooked through, about 1 hour; cut into squares to serve.


bacon recipe courtesy of: Victoria Ross, Saveur.com, October 31, 2012

2921. HERBED CHICKEN POTPIE with BACON

1 package puff pastry

2 tablespoons butter,  
4 oz. bacon, finely chopped
1 1/2 lb. chicken, cut into bite-sized pieces
1 yellow onion, peeled and chopped
6 carrots, peeled and chopped
6 celery stalks, chopped
1 cup frozen peas, thawed
1 quart chicken stock
1 teaspoon fresh tarragon
2 tablespoons fresh marjoram, chopped
1/4 cup fresh parsley, chopped
1 bay leaf 
sea salt, to taste
freshly cracked black pepper, to taste

Heat the butter in a pan until melted over medium-low in a cast iron skillet or other oven-safe skillet. Add the chopped bacon and cook until done. When the bacon is browned and crisp, add the chopped onion and garlic and cook until translucent. Add the chopped chicken and cook through. When the chicken is done, add the chopped carrots, celery, and bay leaf. Increase the heat, and add chicken stock and cook down until the stock is reduced to a gravy that smoothly envelopes the other ingredients.

Remove the bay leaf and add the remaining herbs. Season the mixture with salt and pepper.

Roll out the puff pastry, and cover the skillet with the dough. Cut a few vents into the crust and bake in an oven preheated to 375°F and cook until the crust is nicely browned. Allow the pie to cool for 5 to 10 minutes and serve with a fresh green salad and beets.


bacon recipe courtesy of: Foodily; WebMD, July 16, 2012

2811. BLT STRUDEL

makes 10-12 servings 

 

 

12 large eggs, divided

1⁄2 cup mayonnaise

1 pound bacon, chopped

1(6-ounce) package fresh baby spinach

3 cloves garlic, minced

1 cup shredded Swiss cheese

1 cup seeded and chopped tomato

1⁄4 teaspoon salt

1 (17.3-ounce) package frozen puff pastry sheets, thawed

 

In a large bowl, whisk together 11 eggs and mayonnaise until smooth. Set aside.

 

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan and drain on paper towels. Reserve 1 tablespoon bacon drippings in skillet; heat over medium heat. Add spinach and garlic; cook for 1 to 2 minutes, stirring occasionally, or until spinach is wilted. Add egg mixture, and cook until eggs are set, but not dry, stirring occasionally. Remove from heat, and stir in cheese, tomato, salt, and reserved bacon. Spoon mixture into a medium bowl; cover and chill for 30 minutes.

 

Preheat oven to 400°. Line a large baking sheet with parchment paper.

 

On a lightly floured surface, roll 1 sheet of puff pastry into a 12x10-inch rectangle, trimming edges as necessary. Spoon half of egg mixture down center of pastry, leaving a 3-inch margin on sides and a 1-inch margin on top and bottom. Cut pastry on side margins into 1-inch strips. Crisscross strips over filling. Carefully transfer strudel to one side of prepared baking sheet. Repeat procedure with remaining pastry and egg mixture.

 

In a small bowl, whisk remaining egg until smooth. Brush egg evenly over strudels. Bake for 30 minutes or until pastry is golden brown. Cut into slices to serve.

 

 

bacon recipe courtesy of: Cooking with Paula Deen, March/April 2010  

2597. CREAM CHEESE PUFF with CRAB and BACON

makes 9-10 pastries


2 puff pastry sheets (thawed)
4 oz of cream cheese (1/2 cup softened to room temperature)
1/4 lb fresh crab meat
1/4 cup ricotta cheese
1/4 cup diced scallion
1 egg yolk
3 slices of applewood smoked bacon
Pinch salt
Pinch pepper

To begin, thaw your frozen puff pastry dough by following the directions on the box. Preheat the oven to 400 degrees. Cook your bacon on low heat, letting it cook in its juices. Once it begins to brown on the edges, take them out of the pan and set off to the side. In a medium sized bowl, add the scallion, egg yolk, cream cheese, ricotta cheese, and crab meat. Mix together and set aside while you work with the puff pastry dough. Take your thawed puff pastry and lay it out on a lightly floured surface. Begin cutting the dough using a medium sized circular cookie cutter. Once you've cut through the dough, you should have enough for 9 or 10 little bites. Then place about 1-2 tbsp of the crab, cream cheese and ricotta mixture on one of the rounds. Place a second puff pastry on top of the mixture and press down lightly. Arrange the assembled puffs on a lightly greased cookie sheet, and place in the oven to bake for 15-17 minutes or until golden brown. Let cool slightly, serve and enjoy.


bacon recipe courtesy of: Teresa Vogelpohl, Ellicott City Food Examiner, June 13, 2012

2494. CHICKEN, BACON and MUSHROOM PASTY

makes four pasties


FILLING
4 rashers smoked streaky bacon
½ tablespoon vegetable oil
125 grams spring onions
250 grams chicken fillet, preferably thigh
200 grams chestnut mushrooms

1 teaspoon smooth dijon mustard
1 tablespoon mayonnaise

CRUST
4 shortcrust or puff pastry circles
1 beaten egg for glazing

For the filling: chop the bacon and fry until crisp in the oil. Meanwhile, trim and finely slice the spring onions, including all the green. Dice the chicken. Wipe and slice the mushrooms.

Stir the spring onions into the bacon, reduce the heat and cook gently for 2-3 minutes until limp. Increase the heat slightly and add the chicken, tossing around until evenly coloured. Stir in the mushrooms and toss until damp-looking and beginning to wilt and darken. Cool to tepid.

Meanwhile have ready the pastry circles. Mix the mustard into the mayonnaise and stir through the filling mixture. Spoon the filling on to half of each pastry circle, leaving a 2.5cm border. Brush the pastry border with water, then quickly fold over the flap of pastry. Press round the edge to seal. Paint the seal sparingly with water then, working from one end, quickly and neatly turn up the edge in small tucks to give a distinctive ridged pasty finish, tucking the ends. (There’s no set style of crimping; just ensure the scalloped edges go upwards, to avoid juices escaping.)

Paint with beaten egg and prick a few times with a fork. Transfer to a baking sheet lined with baking parchment and bake in a preheated oven (200C/180C fan/400F/gas 6) for 25-30 minutes or until the pastry is puffed and golden.


bacon recipe courtesy of: Lindsey Bareham, Daily Mail Online, January 17, 2009

2464. CHICKEN MUSHROOM and BACON PIE

yields two servings


3 rashers streaky bacon, cut or scissored into 1-inch strips
1 teaspoon garlic infused oil
2 cups chestnut mushrooms, sliced into 1/4-inch pieces
8 ounces chicken thigh fillets cut into 1-inch pieces
2 1/2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon Marsala
1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry

Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.

Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.

Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.

Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.

Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.

Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.

Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.


bacon recipe courtesy of: Nigella Lawson, "Instant Calmer," Nigella Express, Food Network | Nigella Express: 130 Recipes for Good Food, Fast, 2007

2405. FIG, GRAPE and APPLEWOOD BACON TART

serves eight


1 tablespoon olive oil
1 yellow onion, thinly sliced
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 sheet puff pastry, thawed according to package directions
8 fresh figs, thinly sliced
12 seedless grapes, halved
3/4 cup champagne grapes
6 slices bacon, diced and cooked
fresh thyme, for garnish

In a sauté pan, warm oil over medium heat. Add onion, dried thyme, salt, and pepper; cook until onion caramelizes, 10 to 15 minutes.

Preheat oven to 400° (or temperature on puff pastry package directions). Unfold pastry sheet on a lightly floured work surface and roll out into a 9" x 13" rectangle, about inch thick. Cut in half lengthwise into 2 long, skinny rectangles and transfer to a rimmed baking sheet. Using a fork, prick each rectangle all over. Pinch and fold over 1/2 inch of pastry along all edges of each rectangle to create a border.

Arrange onions on tart shells, then cover evenly with figs and grapes. Sprinkle with bacon. Bake until tarts are puffed and golden brown, about 20 minutes. Remove from oven, garnish with a few fresh thyme leaves, cut each tart into 4 pieces, and serve.


bacon recipe courtesy of: Alison Attenborough, O, The Oprah Magazine, November 2010

2396. ELK TARRAGON VEGETABLE POTATO PIE with BACON

1 1/2 pound ground elk
1/2 pound ground elk Italian sausage
3 celery stalks (chopped 1/4 inch or shredded)
3 carrots (chopped 1/4 inch or shredded)
2 zucchinis (chopped 1/4 inch or shredded)
1 medium onion (chopped)
2 shallots
1 slice bacon
2 tablespoons butter
1 cup shredded mozzarella cheese
1 cup mashed potato
fresh tarragon
salt and pepper
2 puffed pastries (defrosted)
1 egg yolk beaten with 1 tablespoon water

Preheat oven to 375 degrees.

Add ground elk and elk sausage to skillet and cook until browned. Remove meat from skillet and set aside.

Add butter and bacon to skillet and proceed to sauté chopped celery, carrots, zucchini, onion, shallots and fresh tarragon. Approximately 10 minutes. Season with salt and pepper. Add mashed potatoes, elk meat and cheese to pan. Remove from heat and stir.

On a floured surface, roll 1 pastry sheet to be the size of your pie dish. Place the pastry sheet on the bottom of the dish. Transfer meat and vegetables into the pan.

Brush the outer edge of the bottom pastry sheet with egg wash.

Roll the second pastry sheet out on floured surface and cover the top of the meat. Press and close the edges of the pastry sheets together. Brush top of the pastry sheet with remaining egg wash. Season with salt and pepper. Cut an ‘X’ into the top of the pastry.

Bake for approximately 45 minutes. Watch the edges of pastry so not to burn. Remove from oven when done and enjoy.


bacon recipe courtesy of: Kristy Crabtree, for Nevada Foodies: A Collection of Nevada Wild Game Recipes, January 29, 2010

2116. HONEY-ROASTED ONION TART with BACON

makes 6 appetizer servings


1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
nonstick vegetable oil spray
3/4 cup crème fraîche
1/2 teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves

Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.

Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.

Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.

Increase oven temperature to 400°F. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and serve.


bacon recipe courtesy of: Sara Kate Gillingham-Ryan, Bon Appétit, February 2011

1929. MINI CHICKEN POT PIES with BACON and MARJORAM

makes 4 servings


5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.


bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2007

1867. BACON and BRIE TURNOVERS

serves four


8 rashers of bacon
200 grams brie
425 grams pack of ready roll puff pastry
1 egg beaten
1 jar of onion chutney

Preheat oven to 230°C. Cut ready rolled pastry into 5"x 5" thick squares. Allow to rest. Cook the bacon under the grill (don't crisp). Allow to cool. Cut brie into 4 portions. Sandwich each portion between 2 pieces of bacon using only the eye of the bacon not the fat. Place the bacon and brie onto one half of the pastry square. Brush the edges of the pastry with the beaten egg and fold over, pressing the edges to seal it. Place onto a baking tray, brush with remaining egg and bake for 20 mins until golden brown. Serve with salad and chips.


bacon recipe courtesy of: goodtoknow: Expert Advice for Women, IPC Magazines, Blue Fin Building, 110 Southwark Street, London, SE1 0SU

1715. NOPAL SOUFFLE with BACON, GRUYERE and MANCHEGO CHEESE

serves six


14 small nopals (or 8 medium), rinsed and dried
1 small handful of small onions, or ¼ medium yellow onion
6 eggs
50 grams bacon
1 ½ cups heavy cream
125 grams mixed gruyere and manchego cheese
200 grams (1/2 lb) puff pastry
salt
pepper
nutmeg
½ teaspoon prepared mustard
Equipment: 9-inch cake mold

Red Pepper Sauce:
1 small can roasted red peppers
¾ cup heavy cream
Reserved bacon (from above)

Render the bacon until crispy and reserve the bacon and fat separately. Slice the baby onions very fine and fry in the reserved bacon fat. Roll out the puff pastry until very thin and carefully place in the mold. Finely dice the nopal and place in a large sauté pan over medium high heat, stirring constantly. The nopals will release their “drool” and cook through, be patient. In a large bowl, whisk together the eggs, cream, seasonings, and mustard until thoroughly combined. Add the cooked nopals, onions, and cheeses and stir. Pour into the mold over the puff pastry and bake at 350°F for 1 hour. You can make this ahead of time and reheat for serving.

For the Red Pepper Cream Sauce: Blend the peppers. Mix with the cream and a drop of milk. Drain and stir in the bacon bits. Pour the sauce over the soufflé and decorate with a flower made of nopals and a tomato in the center.


bacon recipe courtesy of: Sophia Brittan and Emma Piper-Burket, Kitchen Caravan: Healthy Online Cooking Show, info@kitchencaravan.com, February 26, 2009

1656. MINI BACON YOGURT QUICHES

makes twenty-four quiches


1 17.3-oz. box puff pastry (2 sheets)
4 large eggs
½ cup yoghurt cheese
2 slices cooked bacon, drained and crumbled
2 green onions, finely chopped
½ cup shredded Swiss cheese
dash black pepper

Unfold puff pastry dough and cut out 24 2½-inch rounds with a cookie cutter. Press each round firmly into a mini-muffin tin. Prick bottom of dough with a fork several times to prevent rising.

In a medium glass or ceramic bowl, beat eggs. Whisk in yoghurt cheese. Add bacon, green onions, Swiss cheese, and pepper. Mix well.

Pour egg mixture into pastry-lined mini-muffin tins, filling each 2/3 full. Bake at 375ºF for 15 to 18 minutes or until golden. Cool slightly before serving. Cool completely before freezing. Reheat frozen quiches at 375ºF for 15 to 20 minutes until hot throughout.


bacon recipe courtesy of: Mountain High Yoghurt, 1325 West Oxford Avenue, Englewood, Colorado 80110, 1-866-YOGHURT