Prep 20 mins
Cook 30 mins
This is an easy recipe for beginners, and I have gone into details that aren't relevant for a seasoned chef :) I "eye-ball" the oil and flour, but its good to know the right amounts if your a starter cook. These have been served at dozens of functions, and they are always well received. If you are making this with American bacon, or turkey bacon, you might need more, as so much turns to oil!
- 12 slice bread (any kind)
- 100 g bacon (rindless)
- 1 small onion
- 29.58 ml butter
- 236.59 ml shredded tasty cheese
- 4.92 ml minced garlic (or more, jar ok)
- 14.79 ml oil
- 59.16 ml plain flour
- 591.47 ml milk
- 2.46 ml mustard or 0.25 ml dry mustard
- salt and fresh pepper
- Cut the crusts from your bread, and the tips off the corners.
- Spread with margarine, very lightly.
- Press, butter side down, into a 12 hole muffin tin, or a tart pan.
- Bake at 180°C for about 15 minutes, until the breadcases are dry. (These can then be frozen for a few months).
- Melt your butter and oil over medium heat, using a medium sized fry pan.
- Add the diced bacon and diced onion and saute for about 5 minutes, then add the garlic and saute a minute longer.
- Using a metal strainer, strain the bacon and onion mixture.
- In a middle size heavy saucepan, measure in 2 tablespoons of the strained oil, and the bacon mixture. (if you need to add oil to make up the 2 tablespoons, that's fine).
- heat until sizzling, then stir in 2 tablespoons of the plain flour, stirring with a wooden spoon.
- When the flour is absorbed, add another tablespoon, stir until you cant see any flour, and then sprinkle the last spoonful, stirring until it is totally absorbed. (all flour is different, you only need enough to absorb all the flour, without white "bits").
- Keep stirring and add 1.5 cups of milk.
- Stir briskly until the mixture thickens, and there are no lumps.
- Add the last cup of milk.
- Allow to cook for about 2 minutes, stirring constantly.
- Take off the Heat and add the cheese and mustard, stirring until the cheese has melted. (the mustard brings out the flavour of the cheese, but if you don't like it, you can leave it out).
- refrigerate the mix till serving time.
- Put the bread cases onto a tray, and fill with the cheese mixture. You may like to sprinkle a little more cheese on top, either Cheddar or Parmesan.
- Bake at 180°C for about 15 minutes.
- Leave to cool slightly before serving.
- You can make a heap of variations to this recipe, like replace the bacon with a small tin of savoury tuna or salmon, or leave out the bacon and add chopped smoked salmon with the cheese.
What a great appetizer these are, they have tons of flavor and great textures. We really enjoyed this savory treat mummamills, my picky dh even went back for thirds. I used an old cheddar and freshly grated parmesan for the cheese option along with sweet mayan onion and apple smoked bacon. Thank you for sharing a recipe that I will make often.
The clear details make this so easy for a novice cook :) I have made these numerous times with great success, sometimes using the basic mix and some times using the variations. Mushrooms are also great when added along with the bacon & onion. Made for July 2010 Aus/NZ swap :)
This was a big hit at my house! I doubled the recipe for my family of 6 - mostly guys except me. lol I used mozzarella and cheddar cheeses for the filling. The kids were excited because I actually had to buy store bread to make this. It worked really well. There was some filling left that I added a bit of milk to and used to for a macaroni and cheese improv. The kids loved this as well! The filling it turns out is very versatile! Would be super tasty on toast or biscuits I think. Made for the July 2010 Aussie/NZ recipe swap.