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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is also a nice supper recipe. They can be eaten as finger food too. For a stand up buffet you could cut the pastry into smaller squares with three pastry sheets making a total of 48 smaller portions. Serves 6 with vegetables or salad on the side. Ingredients:
3 sheets puff pastry, measuring 24 cm square (9 and 1/2 inches) |
1 (250 g) packet philadelphia cream cheese |
1 large onion, chopped finely |
1 capsicum, chopped finely (pepper) |
250 g chopped bacon |
1 teaspoon oil |
Directions:
1. Thaw the frozen pastry and cut each sheet into four squares.
2. Cook the onion, capsicum and bacon bits in the oil for about 10 minutes.
3. Meanwhile warm the Philadelphia ceam cheese slightly to make it spread easier.
4. Spread the cream cheese evenly over the 12 pastry squares but avoid the edge of the pastry by about 1.5 cms (1/2 inch). Evenly divide and spread the capsicum mixture over the cream cheese.
5. Bake at 200 degrees Celsius (about 400 degrees Fahrenheit) for about 15 minutes.
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