Puff Pastry Bites with Fontina, Bacon and Onion
Crisp puff pastry with a creamy filling in which melted Fontina and smoked bacon make a perfect pair. Cut into little squares, they vanish from the table. The ideal appetiser for having people over without any fuss.
The bacon and onion mixture has to cool before the cheese goes in. Hot, it melts in the bowl already, and then it is missing from the pastry.
And it is cut only once warm. Straight out of the oven the knife flattens the layers of puff pastry; cooled, it cuts through cleanly.
Ingredients
- 1 rectangular sheet of puff pastry (about 40x35 cm)
- 100 g smoked bacon, in strips
- 1 onion, chopped
- 100 g Fontina, in cubes
- 2 tbsp grated cheese
- 2 eggs
- 4 tbsp pouring cream
- 1 tbsp oil
- Salt, pepper and nutmeg, to taste
Method
- 1
Line a rectangular tray with the puff pastry, making sure it covers the edges well.
- 2
Fry the bacon with the onion in oil until the onion is translucent. Let it cool and then stir in the Fontina and the grated cheese.
- 3
Spread the mixture over the pastry and cover with the eggs beaten with the cream, salt, pepper and nutmeg.
- 4
Bake at 200 °C for 25 minutes. Let it cool to warm before cutting into 4 cm squares — that is how the edges stay clean.