Name: Bacon and mushroom filling
Yield: 4
Ingredients: 15ml cooking or olive oil; 125g rindless streaky bacon, chopped; 1 clove garlic, crushed; 125g button mushrooms, sliced; 30ml butter or margarine; 30ml Snowflake cake flour; 250ml milk; 125ml (50 g) grated cheddar cheese; 1ml cayenne pepper; 15ml chopped fresh mixed hers of 5 ml dried; 1ml Salt and freshly ground black pepper to taste

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Preparation Time: 20 minutes

Cook Time: 45 minutes

Serves: 4

Tantalize your taste buds with this bacon and mushroom filling for all occasions.

Ingredients

15ml cooking or olive oil

125g rindless streaky bacon, chopped

1 clove garlic, crushed

125g button mushrooms, sliced

30ml butter or margarine

30ml Snowflake cake flour

250ml milk

125ml (50 g) grated cheddar cheese

1ml cayenne pepper

15ml chopped fresh mixed hers of 5 ml dried

1ml Salt and freshly ground black pepper to taste

Method

Heat oil in a medium, heavy-based frying pan. Fry bacon lightly, add garlic and mushrooms and sauté for a few minutes until soft. Remove from heat.
Melt butter in a medium, heavy-based saucepan. Add flour and stir over low heat for about 1 minute. Add milk and cook over medium heat, whisking constantly, until sauce is smooth and thick. Remove from heat.
Add cheese, cayenne pepper, herbs, seasoning and bacon mixture. Stir well and spoon into pastry cases.
Before baking the vol-au-vents cases, prick each top layer four times with a skewer to ensure that sides of cases rise evenly.