Hot canapés; makes about 80.
350g (12 oz) plain flour
175g (6 oz) butter
75g (3 oz) freshly grated Parmesan
Pinch cayenne pepper
Pinch of mustard powder
2 egg yolks
225g (8 oz) bacon
225g (8 oz) soft goat’s cheese
black pepper
egg to glaze
Put the first 5 ingredients into a food processor and blend for 1 min. Then add the egg yolks plus 90ml (2 tbsp) water and whiz until the mixture comes together — don’t overdo it. Empty onto a board and press it together a bit if necessary, divide into two lumps, wrap and put in the fridge for 30 mins. Meanwhile, grill the bacon and chop finely, them mix with the cheese and season with pepper.
Roll out the pastry to about 1/8 in. thick, and cut out rounds with a 2 1/2 in. cutter — reroll the trimmings as necessary. Brush the edges of the circles with beaten egg, and put a teaspoonful of filling on one half of each round. Then fold over like a tiny pasty and seal the edges firmly. Put them on the baking sheet as they are done, then chill for at least one hour (actually you can prepare them up to this point the day before).
To cook, brush with egg glaze and bake at 200C (mark 6) for 20 minutes.