MUSHROOM AND BACON MINI POCKET PIES

Mushroom and Bacon Mini Pocket Pies image

Looking for hearty appetizer using Gold Medal® all-purpose flour? Then check out these savory pocket pies made using bacon and mushrooms.

Provided by Betty Crocker Kitchens

Time 1h25m

Yield 16

Number Of Ingredients 11

Ingredients

1 package (1 lb) bacon, cut into 1/4-inch pieces
1 package (8 oz) sliced mushrooms, chopped
1 large onion, finely chopped (1 cup)
2 2/3 cups Gold Medal™ all-purpose flour
1 cup shredded Cheddar cheese (4 oz)
3/4 cup plus 2 tablespoons butter, cut into pieces
10 oz cream cheese, cut into pieces
3 egg yolks
2 tablespoons Gold Medal™ all-purpose flour
1 egg, beaten
1 teaspoon sesame seeds

Steps:

In 12-inch skillet, cook bacon over medium heat for 4 to 6 minutes until crisp; drain on paper towels. Cook mushrooms and onion in 2 tablespoons bacon drippings over medium heat, stirring occasionally, until tender. In small bowl, combine bacon, mushrooms and onion. Set aside.
Heat oven to 400°F. Spray large cookie sheet with cooking spray.
In food processor with metal blade, place flour and cheese. Cover; process using quick on-and- off motions, until well mixed. Add butter; process until mixture looks like coarse crumbs. Add cream cheese and egg yolks, continue to process just until blended and dough begins to form a ball.
On floured surface, knead dough 10 times. Roll dough until 1/4-inch thick. Cut into 16 rounds with floured 4- inch round cutter.
Spoon about 1 tablespoon bacon mixture onto each round. Fold each in half; seal edges with fork tines. Place on cookie sheet. Brush each pocket with beaten egg; sprinkle with sesame seeds. Bake 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 340, Carbohydrate 19 g, Cholesterol 115 mg, Fat 4, Fiber 1 g, Protein 9 g, SaturatedFat 13 g, ServingSize 1 Appetizer, Sodium 370 mg, Sugar 2 g, TransFat 1/2 g