Cheese and Bacon Puffs

Name: Cheese and Bacon Puffs
Yield: 24
Ingredients: 75 g (3oz) finely chopped streaky bacon; 75 g (3oz) unsalted butter; 75 mL (3fl oz) each milk and water; ½ tsp each English mustard powder and paprika and some seasoning; 75 g (3oz) plain flour; 2 large eggs; 25 g (1oz) grated parmesan; large handful finely chopped fresh curly parsley

Simple, tasty little bites for your party platter.

By The Good Housekeeping Cookery TeamPublished: 10 November 2010

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Finger food, Food, Cuisine, Dish, Ingredient, Dishware, Plate, Serveware, Recipe, Baked goods,

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Yields:

Ingredients

75 g (3oz) finely chopped streaky bacon
75 g (3oz) unsalted butter
75 ml (3fl oz) each milk and water
½ tsp each English mustard powder and paprika and some seasoning
75 g (3oz) plain flour
2 large eggs
25 g (1oz) grated parmesan
large handful finely chopped fresh curly parsley

Directions

1. Step 1
  Cook 75g (3oz) finely chopped streaky bacon in a pan until crisp and set aside. In a large pan, heat 75g (3oz) unsalted butter, 75ml (3fl oz) each milk and water, ½tsp each English mustard powder and paprika and some seasoning. When the mixture comes to the boil, take off the heat and stir in 75g (3oz) plain flour. Mix for 2min until mixture comes away from sides of pan. Transfer to a bowl and leave to cool.
2. Step 2
  Preheat oven to 200°C (180°C fan) mark 6. Gradually beat up to 2 large eggs into the flour mixture to give it a dropping consistency - it should fall off the spoon reluctantly. Save any remaining egg. Stir 25g (1oz) grated parmesan, a large handful finely chopped fresh curly parsley and the reserved bacon into the flour mixture. Dollop teaspoonfuls on to baking sheets, spacing well apart. Brush with remaining egg and sprinkle with a little grated parmesan. Cook for 10-12min until golden and puffed. Serve immediately.

Per Serving:

Calories: 227
Total carbs: 11 g
Sugars: 1 g
Total fat: 17 g
Saturated fat: 9 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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