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BACON CHOPS EN CROÛTE

15 ml flour


5 ml soft brown sugar

5 ml mustard powder

pepper

4 bacon chops, rinded

few drops of Tabasco sauce

4 fresh or canned pineapple rings

125 g Bel Paese cheese, cut into 4 slices

368 g (13 oz) packet frozen puff pastry, thawed

1 egg, beaten


  1. Mix together the flour, sugar, mustard and pepper. Toss the bacon chops in this mixture, one at a time. Place the chops on a board, sprinkle each with a little Tabasco sauce, place a pineapple ring in the centre and top with a slice of cheese.

  2. Roll out the pastry thinly on a lightly floured surface. Cut into 4 squares, large enough to encase the chops. Place a chop in the centre of each piece of pastry. Moisten the edges of the pastry with a little water and fold over to cover the chops completely. Seal well. Place on a baking sheet. Chill for 30 minutes.

  3. Glaze with a little beaten egg and cook in the oven at 220°C mark 7 for 15 – 20 minutes. Reduce heat to 180°C mark 4 for a further 25 minutes. Cover with foil if over browning.
    Serves 4


BACON CHOPS EN CROÛTE

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