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Mushroom and Bacon Mini Pocket Pies
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Prep Time:
50 minutes
Total Time:
1 hour 25 minutes
Try delicious bacon and mushroom pocket pies made with Gold Medal® all-purpose flour for a hearty appetizer.
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 teaspoon sesame seeds
Instructions:
  • In a large skillet, crisp up the bacon over medium heat for 4 to 6 minutes; then drain it on paper towels. Sauté mushrooms and onion in 2 tablespoons of the bacon drippings over medium heat until tender, stirring occasionally. Combine the bacon, mushrooms, and onion in a small bowl and set aside.
  • Preheat your oven to 400°F and generously spray a large cookie sheet with cooking spray.
  • Combine the flour and cheese in a food processor with the metal blade and pulse until mixed. Add butter and pulse until mixture resembles coarse crumbs. Finally, add cream cheese and egg yolks, and pulse until a dough ball starts to form.
  • Place the dough on a floured surface and knead it 10 times. Roll out the dough until it is 1/4-inch thick, then use a floured 4-inch round cutter to cut out 16 rounds.
  • Place a generous tablespoon of the bacon mixture onto each round, then fold them in half, sealing the edges with a fork. Transfer them to a cookie sheet, brush each pocket with beaten egg, and sprinkle with sesame seeds. Bake for 15 to 20 minutes until golden brown.

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