Snack in Puff Pastry

Serves: 6

Cooking time : 45 minutes

Hint: Cut pretty shapes from left over raw dough and secure on top of dough topping for a pretty effect


  • 15 ml oil (1T)
  • 1 packet mushrooms, wiped with a damp cloth and sliced
  • ½ packet bacon, finely chopped
  • 400 g frozen puff pastry, defrosted
  • 6 eggs, hardboiled and peeled
  • 1 raw egg, beaten


  • Preheat oven to 200ºC.
  • Heat the oil in a frying pan and fry the mushrooms and bacon together until cooked. Leave to cool.
  • Unroll the puff pastry and cut into 6 even dough circles, large enough to line muffin pans and 6 even circles to serve as “lids” for the lined muffin pans. Line each muffin pan with a circle of puff pastry. Scatter the surface with the mushroom and bacon mixture.
  • Place a hard boiled egg on top.
  • Cover with the second circle and secure dough with the thumb and forefinger by pinching the dough together.
  • Brush dough with beaten egg yolk.
  • Bake for 10-15 minutes until the dough is nicely puffed and golden brown.
  • Serve hot or cold as a snack.