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Ingredients
- Puff pastry (I used Borg’s light & flaky): 375g
- Mixed red and mild cheddar cheese: 250g, grated
- Smoked bacon slices: 12 slices
- Button mushroom: 1 can, sliced
- Basil leaves: 1 cup
- Ground blackpepper: to taste
- Egg: 1, lightly beaten
Preparation
Step 1
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Preheat oven at 200 degrees Celsius.
Roll out puff pastry till about 3mm thick (about 25 x 25cm).
Cut out 12 equal triangles from the pastry sheet.
Arrange these triangles onto a greased baking sheet, with the base of the triangles overlapping each other at the inner circle and the tips of the triangle pointing outwards. Do not overlap too much.
Distribute half of the cheese evenly onto the base of the triangles.
Place bacon slices on top of cheese.
Distribute mushroom slices and basil leaves evenly on top of bacon.
Place remaining cheese on top of basil leaves. Sprinkle with blackpepper.
Fold tips of triangles over the topping and press down firmly onto the bases of the triangle in the center.
Brush with egg wash. Sprinkle with more blackpepper.
Bake for 20 min or till golden brown.