* 1 roll ready made Puff pastry
* 3 tablespoon Philadelphia Original full Fat Cream cheese
* 1 heaped teaspoon Moutarde de Meaux (French Wholegrain mustard)
* 6 rashers of Treacle Cured Bacon from Russell's of Upwell's
* 100g gruyère Cheese, Grated
* 1 beaten Egg
* Freshly ground black pepper

===Method===
* Ensure the Puff pastry roll is properly Defrosted if it has been Frozen
* Unroll the Puff pastry onto the Greaseproof paper it is wrapped in
* Cut the Puff pastry into 6 equal sized squares
* Mix Pommery mustard and Freshly ground black pepper into Philadelphia cream cheese ensuring the mixture is well combined
* Add a dollop of mustardy Cream cheese into the centre of each square of Puff pastry
* Lay a rasher of Bacon diagonally over each mound of Cream cheese
* Scatter the Grated Cheese over the Bacon
* Although considered wisdom suggests using egg wash to join the pastry, my experiments show it's better to twist the dry pastry edges together to join them
* Fold all four bare corners of the Pastry together and press together to seal
* Brush the tops of the Pastry with the beaten Egg
* Slide the Pastries onto a greaseproof backing sheet or Pizza stone and Bake for 20 '''''or''''' until golden Brown
* Move to as Cooling rack to cool, once Baked

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