1.1 lbs. ready made puff pastry
A little milk
Filling
3 tablespoons margarine
3 tablespoons all purpose cake flour
Salt and pepper to season
¼ teaspoon dry mustard
2 cups milk
¾ cup cheddar cheese
3 oz. raw bacon, diced small
Method: Heat the margarine in a medium sized pot over low heat and gently stir in the flour a little at a time until well blended. Add salt and pepper to taste with the dry mustard. Stir well. Add the milk a little at a time until the mixture has formed a thick and shiny consistency. Add the cheese and stir all the time. Cook for 2 minutes on low heat and add bacon. Cook for another 2 minutes.
Remove pot from stove and set aside. Roll out pastry thinly and cut into small round circles with a biscuit cutter. Add a little mixture to the center of each round and fold. Seal the edges with a little milk and press down firmly. Brush the tops with a little milk. Bake in a preheated oven at 325°F for 15 to 20 minutes or until golden brown. Remove from baking tray to a wire rack and cool. Serves 6