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Overnight pork shoulder with fennel

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Mini bacon and cheese pastries


These are traditionally served as an aperitif snack and are great for a party. You can make them in advance, refrigerate and bake when needed. This recipe makes about 16.

You'll need

100 gm puff pastry 2/3 cup goat’s curd, such as Woodside Goat Curd, or fromage blanc 60 ml (¼ cup) thickened cream 2 egg yolks 50 gm bacon, finely diced 1 golden shallot, thinly sliced into 16 rounds ½ cup (loosely packed) salad leaves

Method

  • 01
  • Preheat oven to 230C. Roll out pastry onto a lightly floured surface to 4mm thick and, using a 4cm-diameter round pastry cutter, cut out rounds and place on a lightly oiled baking tray.
  • 02
  • Combine curd, cream and egg yolks and season with sea salt and black pepper. Place 1 tsp of curd mixture in centre of each round, scatter over bacon and shallot and refrigerate until ready to serve. Bake for 10 minutes or until golden. Scatter over leaves and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Grand cru Alsatian riesling.

Featured in

Jul 2007

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