Goat's cheese and bacon poppers
Makes: 24 puffs
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Goat's cheese and bacon poppers
A glass of fizz and a slightly salty canapé stimulates the appetite. Think of these little mouthfuls as a cross between a miniature Yorkshire pud and a savoury choux puff. Serve with sparkling wine to kick start your dinner party
Makes: 24 puffs
Prep time: 35 minsTotal time: 
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Nutritional information (canapé)
Calories
60Kcal
Fat
4gr
Saturates
2gr
Carbs
3gr
Sugars
0gr
Fibre
0gr
Protein
2gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 60g unsalted butter, diced
- 75g plain flour
- ¼ tsp fine sea salt
- ½ tsp dried mustard powder
- 11 tsp vegetable oil, plus extra to grease
- 4 rashers streaky bacon
- 3 spring onions, sliced
- 150g beaten egg (about 3 medium)
- 1 x 100g pack Somerset goats’ cheese, finely diced
Step by step
Get ahead
Prep to the end of step 5 and freeze for up to 3 months (transfer to a freezer bag once they have frozen solid). Cook straight from frozen. If baked ahead, reheat in the oven to serve.
- Weigh out 120ml of cold water (weighing gives more accuracy) and place in a small-medium saucepan with the butter. Weigh the flour into a sieve set over a bowl, add the salt and the mustard powder. Sift into the bowl, then sift again on to a sheet of baking paper or foil and add a grinding of pepper.
- Put the pan over a medium heat and gently swirl until the butter has melted. Bring to just below the boil then take off the heat and immediately shoot in the sifted flour. Stir to bring together, then cook, stirring, for 45-60 seconds. Spread out on a plate and leave to cool for about 15 minutes.
- Heat 1 teaspoon of oil in a large frying pan on a medium heat and add the bacon rashers. Fry until crisp then remove to a plate to cool. Add the spring onions to the fat that is left in the pan and cook, stirring, for 1-2 minutes until golden. Leave to cool. Once the bacon is cool, chop finely.
- Tip the cooled choux paste into a mixing bowl, then gradually beat in the egg. You want a mixture that is glossy and drops reluctantly from a spoon (you should be able to count to 6 before it drops). If it’s still too stiff, add a little extra beaten egg or a splash of milk. Add the finely chopped crispy bacon, spring onions and cheese.
- Brush two 12-hole non-stick mini muffin tins with oil to grease. Spoon the choux into the holes using a couple of teaspoons. If you have time (or are prepping ahead) freeze the choux in the tins before baking, as this gives a better rise.
- When ready to serve, preheat the oven to 200°C, fan 180°C, gas 6. Bake for 15-17 minutes until risen and golden. Cool in the tins for a couple of minutes, then remove. Serve warm, with some black pepper freshly ground over the poppers.
