YIELDS

2 Servings

PREP TIME

10 mins

COOK TIME

30 mins

TOTAL TIME

40 mins

Bacon, Gorgonzola, Pear & Almond hand pies

Ingredients

100 g D’Orsogna Shortcut Bacon, cut into thin pieces
2 sheets butter puff pastry
20 g unsalted butter
2 french shallots, finely chopped
3 corella or packham pears, peeled, cored and cut into small chunks
200 g gorgonzola dolce, cut into small pieces
½ cup natural almonds, roughly chopped
1 egg, beaten
3 tbsp flaked almonds
green salad, to serve

Method

1

Preheat your oven to 180°C. While it warms, cut the pastry into 8 equal rectangles and chill them until you are ready to assemble the dish.

2

In a frying pan, gently melt the butter over medium-low heat. Add the French shallots with a pinch of salt and sauté for about 1 minute. Then, incorporate the diced pear and bacon, cooking for an additional 6-8 minutes until both ingredients are softened and slightly caramelized. Once done, remove from heat and allow the mixture to cool slightly.

3

Next, take four of the pastry rectangles and evenly distribute the pear and bacon mixture over them. Sprinkle cheese on top of the filling, followed by a handful of chopped almonds. Place the remaining pastry rectangles on top of the filled ones. Apply an egg wash along the edges and press down with a fork to ensure a tight seal. For added texture, sprinkle some almond flakes on top.

4

Finally, brush the tops with more beaten egg and bake in the preheated oven for 25-30 minutes, or until the pastries are golden brown and cooked through. Serve them hot or warm alongside a fresh green salad for a delightful meal.

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