Mushroom and bacon pasties
1 tablespoon olive oil
1 large onion, finely chopped
1 garlic clove, finely sliced
300g cup mushrooms, coarsely chopped
4 slices bacon, coarsely chopped
¾ cup sour cream
100g cheese, grated
salt and pepper
1 tablespoon chopped fresh dill
flour for dusting
4 sheets frozen puff pastry
1 egg, beaten
Preheat oven to 220° C.
Heat oil in a large frying pan over medium-high heat; add onion, garlic, mushrooms and bacon and cook for 5 minutes. Add the sour cream and dill. Reduce heat and simmer for 5 minutes. Remove from the heat and stir through cheese.
Meanwhile, place pastry sheets onto a floured surface and cut around a 24cm round plate to make a circle. Place a quarter of the filling in the middle of each pastry circle. Brush the edge with egg, fold over and press edges to seal. Make a small hole in the top and brush with remaining egg, bake in the oven for 15 minutes.
Serve hot with a dressed green salad.
Recipe courtesy of kitchen.nine.com