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Mushroom and Bacon Mini Pocket Pies

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Mushroom and Bacon Mini Pocket Pies
  • Prep Time 50 min
  • Total Time 1 hr 25 min
  • Servings 16
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Looking for hearty appetizer using Gold Medal® all-purpose flour? Then check out these savory pocket pies made using bacon and mushrooms.

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
teaspoon sesame seeds

Directions

  • 1 In 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 Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  • 3 In 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 On floured surface, knead dough 10 times. Roll dough until 1/4-inch thick. Cut into 16 rounds with floured 4- inch round cutter.
  • 5 Spoon 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.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
340
(
Calories from Fat
220
)
Daily Value
Total Fat
25g
38%
(
Saturated Fat
13g
67%
,
Trans Fat
1/2g
)
Cholesterol
115mg
39%
Sodium
370mg
15%
Potassium
170mg
5%
Total Carbohydrate
19g
6%
(
Dietary Fiber
1g
4%
,
Sugars
2g
)
Protein
9g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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