Cheese bacon and haricot puffs pastry are great comfort food or an elegant starter. These savory puffs will leave you with a surprise in every bite. They make a great weekend snack and are quick and downright delicious.
Don’t be fooled by the looks, as they look seriously impressive, but are actually very simple to make.
How do you fold puff pastry parcels?
In this recipe, I’ve kept it very simple. I’m using store-bought all-butter puff pastry roll to save time.
You simply cut a square, turn it round to look like a diamond, add the fillings, then wrap one side over the other. Couldn’t get any easier than that!
A few recipe tips on the way…
- Don’t overfill them or they will be hard to wrap and seal.
- Remember to brush with egg before baking to get a lovely golden finish.
- Want a alternative filling? It’s up to you want to swap for roasted peppers, cherry tomatoes or some pesto, if you like. Or add some spices!
- Bake in batches so as not to overcrowd the baking tray.
- Worried about sticking? Line your tray with baking paper just to be sure they’ll slide off with ease.
Starter! Appetizer! Snacks!
Super delicious entries, easy to make. None of them will disappoint either you or your table company:
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Cheese, bacon and haricot puffs
- 6 bacon slices
- 300 g sheet all-butter puff pastry
- 100 g cheddar grated
- 24 haricots verts trimmed
- 1 shallot finely chopped
- 1 egg
- freshly ground black pepper
- Prepare the few ingredients. Heat the oven to 175 °C / 350 °F
- Heat a pan a fry the bacon semi crisp/soft. Add ground pepper to taste. You should be able to wrap them without braking.
- Take 4-5 haricot and wrap the bacon around them.
- Meanwhile, unroll the pastry sheet and cut into six squares. Pile a small mound of the cheese in the canter of each square, reserving some of the cheese for scattering over later. Take a pinch of the finely chopped shallots and put over the cheese. Move the bacon wrapped haricot verts and put on top.
- Working with one pastry square at a time, fold the two corners not covered by the haricot into the center and pinch the ends together gently to seal. Repeat with the remaining squares.Beat the egg and brush the puffs. Sprinkle some cheese on top. Transfer the puffs to a baking tray lined with baking parchment and bake for 20-25 mins, or until golden brown. Leave to cool on the tray for a few minutes before serving.
- Serve them up to your guests while they’re still nice and warm. Enjoy!Cuisine, satisfies the need!
- If you’re using frozen puff pastry, thaw it in the fridge first, preferably overnight.
- Don‘t leave the puff pastry outside of the fridge for too long, it will become sticky and hard to work with. Prepare all the ingredients first and take the dough out of the fridge when everything is ready.
- These puff pastry bundles taste best right after baking, still warm.