Bacon Cheddar Puffs Recipe 455 Food

BACON CHEDDAR PUFFS

Steps:

• Combine milk and butter in medium saucepan.
• Cook over medium heat, stirring frequently until utter is melted and mixture is simmering.
• Add flour, stir until mixture forms a ball.
• Remove from heat.
• Beat in 1 egg at a time until mixture is smooth.
• Stir in remaining ingredients; mix well.
• Drop heaping teaspoons of mixture onto greased baking sheet.
• Bake in preheated 350 degree oven for 25 minutes or until puffed and golden brown.
• Serve warm or at room temperature.

BACON AND CHEDDAR PUFF PASTRY CRISPS

Steps:

• Heat the oven to 400 degrees F.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x12-inch square. Cut into 36 (2-inch) squares. Prick the pastry squares with a fork. Repeat with the remaining pastry sheet, making 72 squares in all. Place the squares onto baking sheets.
• Bake for 8 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.
• Spoon about 1/2 teaspoon each cheese and bacon onto each pastry. Bake for 5 minutes or until the cheese is melted. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Top with the dressing and chives.

CHEDDAR AND BACON PINWHEELS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cook the bacon in a large skillet over medium-high heat until crispy, 5 to 8 minutes. Remove to a paper towel-lined plate to drain and allow to cool slightly, then finely chop. Set aside.
• In a small bowl, stir together the cream cheese and scallions. Season with salt and pepper.
• Unfold the pastry sheets on a lightly floured work surface. Lightly roll each piece of pastry into a 10-inch square. Spread the cream cheese mixture over the entire surface of each piece of pastry, leaving a slight border around the edges. Sprinkle the Cheddar and bacon in an even layer over the top of the cream cheese mixture. Tightly roll each pastry sheet into a log (jelly roll style), then pinch the seam closed and place seam-side down on the work surface.
• Using a sharp knife, cut both logs crosswise into 12 pinwheels each, approximately 1 inch thick. Transfer 12 pinwheels to each prepared baking sheet, spiral-side up. In a small bowl, whisk the egg and 1 tablespoon water until combined to make an egg wash. Brush the tops and sides of the pinwheels with the egg wash.
• Bake the pinwheels until puffed and golden, 25 to 30 minutes. Serve warm.

CHEESE, BACON & ONION PUFF

Steps:

• Heat oven to 230C/fan 210C/gas 8. Make up the batter as stated in the pancake recipe and set aside. Grease a large, round, ceramic dish, about 22cm wide, and dust it with the grated Parmesan.
• Heat the butter in a frying pan. Sizzle the bacon for about 5 mins until crisp, then leave to cool. Tip the bacon, onion and cheddar into the batter and stir until completely combined. Tip the batter into the prepared dish so it comes almost to the top, then bake for 30-35 mins until puffed up and golden. Bring piping hot to the table and serve straight from the dish with a crisp salad.

BACON CHEDDAR PUFFS

Steps:

• Combine milk & butter in medium sauce pan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon until mixture forms a ball. Remove from heat. Beat in 1 egg until mixture is smooth. Repeat with each remaining egg, adding just one egg at a time. Beating until thoroughly combined. Stir in remaining ingredients. Drop heaping teaspoons of mixture onto a greased baking sheet. Bake in pre-heated oven at 350 degrees oven for 25 minutes or until puffed and golden brown. Serve warm or at room temperature.

BACON CHEDDAR PUFFS RECIPE - (4.5/5)

Steps:

• Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat. Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients. Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.

BACON CHEDDAR PUFFS

Steps:

• Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat. Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients. Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.

BACON AND CHEDDAR PUFF PASTRY CRISPS

Steps:

• Thaw pastry sheets at room temperature for 40 minutes.
• Preheat oven to 400ºF.
• Lightly grease 2 large baking sheets and set aside.
• Unfold 1 pastry sheet on lightly floured surface. Roll out to a 12x12-inch square. Cut into 36 (2-inch) squares. Prick pastry squares several times with fork. Place on prepared sheets. Repeat with remaining pastry sheet.
• Bake for 8 minutes or until lightly puffed and golden.
• Press down puffed center of pastry squares if necessary. Top each pastry with about 1 teaspoon each cheese and bacon.
• Bake for 5 minutes more or until cheese is melted and lightly browned.
• Garnish with dressing and chives or green onions.
• Serve warm.