Saturday, 25 May 2013

Bacon and Cabbage Fuilletées (Puff Pastries)

Last year Goodall's Ireland asked food bloggers to submit recipes for their new cookbook,  A Modern Irish Cookbook, as the name suggest these recipes had to be a modern take on traditional Irish recipes, I was one of the lucky few to have a recipe chosen. The recipe that made it into print was my Sweet Potato Bread recipe, which is a twist on our favourite pan fried potato bread, this was my other submission. Living in Cavan I am very lucky to be surrounded by some of the finest pig farmers in the country, with that in mind I thought why not jazz up one of the most recognised Irish culinary combinations bacon and cabbage. I'm not sure what my granny would make of this fanciness but believe me it tastes as good as it looks!! These tasty little morsels are perfect for a starter or as finger food......Enjoy! 

* Inspired by Petra Carter and Prudence Magazine 

Serves 4-6

1 tbsp Butter
150g Bacon, cubed
190g White cabbage, washed and finely chopped
375g Ready rolled puff pastry
1-2 tbsp Plain flour (for dusting your work surface)
1tbsp Milk
2tbsp Butter
3tbsp Plain flour
400m Milk
White pepper

Preheat the oven to 220ºC/425ºF/Gas Mark 7, line two large baking sheets with baking paper. Add a tablespoon of butter to a medium sized frying pan, when it begins to foam add the bacon and fry gently until crisp and golden. Remove with a slotted spoon and set aside. Add the cabbage to the frying pan and sauté  the cabbage in the bacon juices until it is tender and slightly translucent. Set aside with the bacon.

Meanwhile, dust a clean work surface with the plain flour, roll out the puff pastry. Using a sharp knife or a pizza cutter, cut out 12 equal sized squares.

Lightly score a square either using a square scone cutter or with a sharp knife leave a 2cm border.

Brush the puff pastry with milk and bake in the preheated oven for 5-7 minutes or until golden and risen.

Cool on a wire rack for 1-2 minutes before removing the lid and allow the steam to escape (this will keep the pastries crisp).

To make the sauce, melt two tablespoons of butter in a small saucepan over a medium heat, when the butter has melted add three tablespoons of plain flour, whisking all the time to prevent lumps. Slowly add the 400mls of milk, whisking all the time until the sauce begins to thicken. Add the cooked bacon and cabbage to the sauce and warm through. Season to taste with white pepper.

Spoon the filling into the pastry cases, top with the lid and serve with some baby salad leaves.

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