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Cheesy vegie and bacon parcels

  • 0:20 Prep
  • 0:40 Cook
  • Makes 16


  • 1 tbs olive oil
  • 1 tbs plain flour
  • 1 cup chopped short-cut bacon (or other deli meat)
  • 25g butter
  • 185ml (3/4 cup) milk
  • 25g (1/4 cup) cheddar cheese, coarsely grated
  • 1 egg, lightly whisked
  • 6 cups of mixed vegetables, chopped (see note)
  • 4 sheets frozen puff pastry, partially thawed


  • 1
    Preheat the oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Heat the oil in a large non-stick frying pan over medium heat. Cook the deli meat, stirring, for 2 minutes or until golden. Use a slotted spoon to transfer to a bowl. Add the mixed vegetables to the pan and cook, stirring, for 2-3 minutes or until tender crisp. Season. Add to the deli meat.
  • 2
    Melt the butter in a small saucepan over medium heat until foaming. Add the flour. Stir for 1 minute or until the mixture bubbles. Remove from heat. Gradually stir in the milk until smooth. Stir over medium heat for 5 minutes or until thick. Stir in the cheese. Season. Add to the vegetable and bacon mixture. Stir to combine. Set aside to cool.
  • 3
    Cut each pastry sheet into four equal squares. Place just under 1/4 cupful of the vegetable mixture in the centre of each square. Fold corners of pastry towards the centre to enclose the filling. Pinch to seal. Place on prepared trays. Brush with egg. Bake for 25 minutes or until golden and cooked through.

Source: taste.com.au


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