Serves 5
Ingredients:
5 Sheets Puff Pastry
200gm Vandy's Dry Cured Streaky Bacon
3 small or 2 large leeks
2 large button mushrooms
250gm Ricotta
1 tbsp Dijon mustard
Handful of fresh Italian Parsley
2 tbsp Brown Sugar
¼ cup Balsamic Vinegar
Handful of fresh Chives
Side Salad:
Rocket
Pear, thinly sliced
Parmesan, shaved or grated
Method:
Preheat the oven to 180 degrees on fan bake.
Start by thinly slicing the leek and dicing the mushroom + Italian parsley.
Mix together the ricotta, dijon mustard and chopped parsley.
In a frying pan, pop your leek, brown sugar and balsamic vinegar in and fry until the balsamic and brown sugar has thickened and the leek has softened.
Next, chop your bacon and half-cook in a frying pan. Set aside.
Next lay your pastry sheet out, in the center spread the ricotta mix down as the base. Sprinkle mushroom, caramelized leek then bacon and chives. Fold the sides of the sheet around the filling to create a crust.
Cook in the oven for about 15-20 minutes each, until bacon is crispy and the crust of the pastry is nice and golden.
Serve with your rocket, pear and parmesan side salad. A perfect lunch or dinner option for the family!