Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Serves 4 EASY 1 hr
Melt 1 tbsp salted butter in a large pot (with a lid, for later use) over medium heat. Add 200g chopped streaky bacon and 200g chopped Brussels sprouts, fry for about 5 minutes, then add 125ml (½ cup) chicken stock.
Cover and simmer over low heat until the sprouts are cooked, 15 – 20 minutes.
Stir in 375ml store-bought creamy mushroom sauce. Increase the heat and simmer for 10 minutes, then season to taste with salt and freshly ground black pepper. Remove from heat and set aside to cool slightly.
Preheat the oven to 200˚C. Roll out 1 x 400g defrosted store-bought puff pastry on a lightly floured surface. Using an 11cm round cookie cutter, cut 4 discs out of the dough. Set aside. Divide the cooled mushroom sauce mixture among 4 x 250ml ramekins.
Top each ramekin with a pastry disc and crimp the edges to create a pastry lid. Cut a small slit in the centre of each pastry lid, then brush with milk. Place the ramekins on a baking sheet and bake in the preheated oven until the pastry is puffed and golden, about 20 minutes. Serve immediately.