- 40g butter
- 1 onion, finely diced
- 60g diced bacon
- 2 tablespoons plain flour
- 1 cup milk
- ½ cup dry white wine
- 2 teaspoons chutney
- ½ cup grated tasty cheese
- 1 tablespoon chopped parsley
- 2 tablespoons capers, roughly chopped
- ½ packet Norfolk Bay smoked mussels with garlic and black pepper, diced
- 3 sheets ready rolled puff pastry
- 1 egg, lightly whisked with 1 tablespoon water
- 2 tablespoons sesame seeds
Melt the butter and sauté the onion and bacon until the onion is soft. Add the flour and cook one minute longer, stirring.
Gradually add the milk and white wine, stirring constantly. Bring to the boil, still stirring and cook 3 minutes until thickened.
Add the diced mussels, chutney, cheese, parsley and capers and salt and pepper to taste. Cool mixture completely.
Thaw the pastry and cut into 10cm rounds.
Place 3 teaspoons of pastry onto each. Dampen one edge of pastry and fold over to enclose the filling, damp edge to dry. Seal the edges together well with a fork.
Place on prepared trays. Brush with the egg mixture and sprinkle with sesame seeds.
Bake for 15 minutes until golden.Save this recipe as PDF