Pickled Bacon Puffs
|Onion||1 Small, peeled, finely chopped|
|Mushrooms||50 Gram, cleaned, trimmed and chopped|
|Chicken stock||150 Milliliter|
|Milk||60 Milliliter (Four 15 Milliliter Spoons)|
|Ground black pepper||To Taste|
|Cooked ham||175 Gram, finely chopped|
|Pickled walnuts||3 , chopped|
|Frozen puff pastry||225 Gram, thawed|
|Beaten egg||1 (To Glaze)|
|Butter||1 1⁄2 Ounce|
|Mushrooms||2 Ounce, cleaned, trimmed and chopped|
|Chicken stock||1⁄4 Pint|
|Cooked ham||6 Ounce, finely chopped|
|Frozen puff pastry||8 Ounce, thawed|
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.