Goat's cheese and bacon poppers recipe | Sainsbury`s Magazine
Think of these little mouthfuls as a cross between a miniature Yorkshire pud and a savoury choux puff. This canapé idea is fantastic served with sparkling wine
Ingredients
- 60g unsalted butter, diced
- 75g plain flour
- ¼ tsp fine sea salt
- ½ tsp dried mustard powder
- 11 tsp vegetable oil, plus extra to grease
- 4 rashers streaky bacon
- 3 spring onions, sliced
- 150g beaten egg (about 3 medium)
- 1 x 100g pack Somerset goats’ cheese, finely diced
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