How to Make Cheese and Bacon Puffs

Step-by-Step Guide

1. 1

   Step 1: Wash your hands

   Leave the pan for 2
   - 4 minutes to heat. ,,,, During this time, turn off the hob and soak the frying pan to prevent any food from sticking to it or staining it. , The remaining heat of the cheese and bacon will somewhat cook the egg, while the egg will help to combine the ingredients. ,,, It should be pale and easily workable. , Do not over-flour as this can change the fat:flour ratio of the pastry. , Be careful to continuously turn the pastry or it may stick to the surface, and ensure you re-flour the surface when necessary. , Firmly seal the edges. , If the fat melts, it will lessen the leavening process. ,,,,,, You may need to use two or three trays. ,,
2. 2

   Step 2: tie back long hair

3. 3

   Step 3: wipe down any surfaces that you will use making the puffs and gather the ingredients and equipment.

4. 4

   Step 4: Grate the cheese into medium sized gratings.

5. 5

   Step 5: Put the frying pan on the hob and switch the hob onto the highest setting.

6. 6

   Step 6: Add the chopped bacon to the pan and cook until the bacon is a darker pink

7. 7

   Step 7: the fat has shrunk and it is clearly cooked

8. 8

   Step 8: stirring occasionally with the wooden spoon to prevent the bacon from burning.

9. 9

   Step 9: Turn the hob down to a mid-to-low setting

10. 10

    Step 10: and add a third of the cheese

11. 11

    Step 11: stirring with the bacon immediately to prevent burning or sticking to the pan.

12. 12

    Step 12: Repeat with the remaining cheese until it is all in the pan and the cheese and bacon is combined

13. 13

    Step 13: with the cheese all melted.

14. 14

    Step 14: Pour the cheese and bacon into the small bowl

15. 15

    Step 15: and leave for 1 minute to cool down somewhat.

16. 16

    Step 16: Add the beaten egg to the cheese and bacon while it is still warm and stir thoroughly so the egg is combined.

17. 17

    Step 17: Put the egg

18. 18

    Step 18: cheese and bacon mixture into the fridge.

19. 19

    Step 19: In the large bowl

20. 20

    Step 20: put half of your lard and all your flour

21. 21

    Step 21: and then rub the lard into the flour until the mixture resembles breadcrumbs with some flour still present.

22. 22

    Step 22: Using the pallet knife

23. 23

    Step 23: stir in a tablespoon of water at a time until the mixture comes easily as a slightly sticky dough.

24. 24

    Step 24: Lightly flour a large

25. 25

    Step 25: flat surface with the flour dredger

26. 26

    Step 26: with the rolling pin.

27. 27

    Step 27: Place the dough ball onto the flour and roll out until it is a large rectangle of about half a centimetre thick.

28. 28

    Step 28: Across two-thirds of the pastry

29. 29

    Step 29: place about a third of the butter and a third of the remaining lard or white fat evenly across it

30. 30

    Step 30: before folding up the bottom half of the pastry over the other pastry and folding down the upper part of the pastry.

31. 31

    Step 31: Refrigerate the pastry for five to ten minutes to ensure the fat doesn't melt.

32. 32

    Step 32: Remove the pastry from the fridge

33. 33

    Step 33: reflour the surface and firmly pat across the top of the pastry to compress it slightly

34. 34

    Step 34: before repeating steps 13 - 15 until all the fat is gone.

35. 35

    Step 35: Roll out the pastry

36. 36

    Step 36: which now has all the fat rolled into layers inside it

37. 37

    Step 37: to a large square or rectangle just under half a centimetre thick

38. 38

    Step 38: before cutting into even squares about two inches on all sides.

39. 39

    Step 39: Place the oven on at 180 °C (356 °F).

40. 40

    Step 40: Remove the cheese

41. 41

    Step 41: bacon and egg mixture from the fridge - it should now be solid

42. 42

    Step 42: but easy to separate.

43. 43

    Step 43: To the centre of each square

44. 44

    Step 44: add a teaspoon of the cheese

45. 45

    Step 45: bacon and egg mixture

46. 46

    Step 46: before folding each corner up to the middle of the square and squeezing their edges together to create a small pastry parcel.

47. 47

    Step 47: Lightly grease a baking tray before placing the squares on it

48. 48

    Step 48: ensuring there is a gap of about an inch between every point of every puff.

49. 49

    Step 49: Place the puffs in the oven for 20 - 25 minutes or until golden brown with the mixture inside bubbling and possibly oozing out of the pastry.

50. 50

    Step 50: Finished.

Detailed Guide

About the Author