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Bacon, Apple and Cheese Pasties

by Shannon Meyerkort (follow)
Senior writer for WeekendNotes and Perth Mums Group. Founder of fundraisingmums.com.au
Cheese (387)      Bacon (152)      Apple (128)      Picnic (35)      Pasties (6)     
These are one of those foods you have to taste to love. They sound weird, I get that, but the apple and the bacon work so well together, the cheese is all melty and delicious and who doesn’t love food that is wrapped up in puff pastry?

Think of it as breakfast wrapped up in puff pastry

I made these for a breakfast picnic and they were a winner with kids and adults alike.

If you wanted to ‘posh’ them up a bit, you could probably add a smear of chilli jam or caramelised onions to the pastry before adding the filling.

This quantity makes 32 ‘snack’ sized pasties, if you half the recipe use only four sheets of pastry.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 32 servings

Three basic ingredients, you can't go wrong

2 cooking apples
250g bacon
200g cheese (cheddar works well), either cut into 1cm cubes; grated cheese also works well
Freshly ground pepper
Optional: ˝ cup spring onions, chopped
8 sheets puff pastry
1 egg, lightly beaten

Preheat the oven to 180c and line two trays with foil and light spray of oil.

Try and keep everything a similar size and shape

Peel and chop the apple into 2cm cubes and put into a small bowl. Chop the bacon into small squares and add to the apple, together with the cheese. Add the spring onions if you are using them and a good dusting of freshly ground pepper. Stir to mix everything together.

If you don't use all the filling, it will keep in the fridge for a day or two

Using a knife, cut each sheet of pastry into four equal quarters and then lightly brush the edges with the egg. *A good thing to remember is to only use the egg on one side of each join. If you have egg on both sides, it won’t stick together.

Place the filling in the corner of the pastry

Place about two tablespoons of the mixture in the corner of each square. If you overfill, you risk them bursting open, but if you underfill them, you just wind up with mouthful of empty pastry.
Fold over each pasty and crimp the edges together with your fingers to seal. Place onto the trays and lightly brush the tops with more egg. Leave a bit of space between the pasties to allow for the pastry to crisp up.
Bake for about 18-20 minutes or until golden brown.
They can be served hot, warm or at room temperature but don’t taste quite as good cold. You can easily make the filling the previous night and then quickly assemble and cook them in the morning for a breakfast or early picnic.

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