Mushroom and Bacon Mini Pocket Pies

From Felice in the Kitchen: www.feliceinthekitchen.blogspot.com

FeliceInTheKitchenRecipe by FeliceInTheKitchen

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50 minutes

1 hour 25 minutes

16 appetizers



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    Ingredients

    • 1 package (1 lb) bacon, cut into 1/4 inch pieces
    • 1 package (8 oz) sliced mushrooms, chopped
    • 1 large onion, finely chopped (1 cup)
    • 2 2/3 cups Gold Medal all-purpose flour
    • 1 cup shredded Cheddar cheese (4 oz)
    • 3/4 cup plus 2 tablespoons butter, cut into pieces
    • 10 oz cream cheese, cut into pieces
    • 3  egg yolks
    • 2 tablespoons Gold Medal all-purpose flour
    • 1  egg, beaten
    • 1 tablespoon sesame seeds

    Directions

    1. 1In 12-inch skillet, cook bacon over medium heat for 4 to 6 minutes until crisp; drain on paper towels. Cook mushrooms and onion in 2 tablespoons bacon drippings over medium heat, stirring occasionally, until tender. In small bowl, combine bacon, mushrooms, and onion. Set aside.
    2. 2Heat oven to 400 degrees F. Spray large cookie sheet with cooking spray.
    3. 3In food processor with metal blade, place flour and cheese. Cover; process using quick on-and-off motions, until well mixed. Add butter; process until mixture looks like coarse crumbs. Add cream cheese and egg yolks, continue to process just until blended and dough begins to form a ball.
    4. 4On floured surface, knead dough 10 times. Roll dough until 1/4 inch thick. Cut into 16 rounds with floured 4-inch round cutter
    5. 5Spoon about 1 tablespoon bacon mixture onto each round. Fold each in half; seal edges with fork tines. Place on cookie sheet. Brush each pocket with beaten egg; sprinkle with sesame seeds. Bake 15 to 20 minutes or until golden brown.
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    Anonymous User
    Anonymous said:

    This sounds great! I think that I will do it for dinner Wednesday with a strawberry salad

    6/27/2011 1:42:29 PM
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