These bites are best eaten on the day they are made.
ingredients
makes 18
1 egg yolk, lightly beaten
2 sheets ready-rolled shortcrust pastry
2 tablespoons oil
3/4 pound mushrooms, finely chopped
4 bacon rashers, finely chopped
4 scallions, finely chopped
1/2 ounce fresh parsley, finely chopped
1/2 pound cream cheese, softened
4 eggs
method
1. Preheat the oven to hot 210°C (415°F). Brush a shallow 9 inch square cake pan with melted butter or oil.
2. Brush egg yolk over one sheet of pastry. Place the other sheet over the top and gently press together. Trim the edges to fit the tin. Prick the pastry evenly with a fork and bake for 15 minutes, or until golden brown. Reduce the oven to moderate 180°C (350°F/Gas 4).
3. Heat the oil in a heavy-based pan. Add the mushrooms and stir over medium heat for 5 minutes, or until well browned. Remove from the heat and stir in the bacon, scallion and parsley. Season with salt and pepper, to taste, and allow to cool.
4. Using electric beaters, beat the cream cheese and eggs in a small bowl for 5 minutes. Add the cooled mushrooms and stir to combine. Pour the mixture onto the cooked pastry base.
5. Bake for 25 minutes, or until firm and lightly browned. Cool in the tin. Cut into triangles when cool.
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