Dairy Diary 2017
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245 Kcals each
Fat 15g (8.2g sat) per portion
Rindless unsmoked back bacon 6 rashers, cut into thin strips
Bake it Fresh croissant dough 250g can
Brie 110g (4oz), cut into 6 slices
Egg 1, beaten
1 Preheat oven to 200°C/
Gas 6. Line a baking sheet with greaseproof paper.
2 Heat a non-stick frying pan over a medium heat and cook bacon for 8-10 minutes or until crispy, adding a little oil if necessary. Leave to cool.
3 Meanwhile, unroll croissant dough and separate into triangles as instructed on the can.
4 Place a slice of brie just in from the base of each triangle, followed by the bacon.
5 Roll croissants up from the base of the triangle and transfer onto baking sheet, leaving about 5cm (2in) between each. Brush with a little egg to glaze and bake in oven for 10-15 minutes until golden.
A Dairy Diary recipe.
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Dairy Diary 2018
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Cook it Slowly cookbook
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Clever One Pot
Take a Box of Eggs
Dairy Book of Home Cookery
Good Food, Fast
Baked & Delicious Classic Cakes
Seasonal Garden Ideas
Britain's Favourite Animals
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