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; 1/2 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 GH Kitchen 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
1/2 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

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time