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Mushroom & bacon pies with horseradish cream
Mushroom & bacon pies with horseradish cream
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • Olive oil, to grease
  • 8 sheets filo pastry
  • 1 x 175g pkt shortcut bacon rashers
  • 40g butter
  • 1 red onion, halved, each half cut into 1cm-thick wedges
  • 1 garlic clove, crushed
  • 300g button mushrooms, large ones cut in half
  • 200g Swiss brown mushrooms, halved
  • 40.00 ml chopped fresh chives
  • Salt & freshly ground black pepper
  • 125g (1/2 cup) sour cream
  • 3 tsp horseradish cream
  • Baby rocket leaves, to serve
Instructions:
  • Preheat your oven to 180°C, and lightly grease four 10cm round ovenproof pie dishes with oil.
  • Cut the pastry sheets in half, then cut in half again to create 32 squares. Layer 4 pastry squares in the dish, letting the corners hang over the edges. Repeat with 4 more squares on top, rotating them slightly to cover the sides. Lightly brush with oil and repeat with the rest of the pastry squares and dishes. Bake in a preheated oven for 15 minutes until golden and crispy. Let it cool after removing from the oven.
  • In a large non-stick frying pan over medium-high heat, crisp up the bacon for about 5 minutes or until browned and crunchy. Transfer to a paper towel-lined plate to drain excess grease, then chop coarsely.
  • Cook the bacon until crispy. In a large frying pan, melt butter over medium heat until foamy. Saute onion and garlic for 2 minutes until onion is soft. Add mushrooms and cook for 5 minutes until tender. Remove from heat and mix in chopped bacon and chives. Season with salt and pepper to taste.
  • Mix sour cream and horseradish in a small bowl. Season with salt and pepper. Place pastry cases on plates, fill with mushroom mixture, and add a dollop of horseradish cream on top. Serve with baby rocket leaves.

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