JALAPENO POPPER PUFFS

250 grams cream cheese, soft

1 cup shredded tasty cheese

4 jalapenos, seeded and blitzed

6 rashers shortcut bacon, blitsed to small or small diced

1 teaspoon chopped garlic

2 teaspoons onion powder

salt and pepper to taste

6 sheets frozen puff pastry, thawed

EGG WASH

1 egg mixed with1 tablespoon water

preheat oven to 180 c. line  large baking trays with baking paper.

working with 1 sheet of pastry at a time, cut each sheet into 4 equal strips then cut the strips in half so that you have 8 equal pieces.

place a teaspoon of mixture onto the bottom half of the pastry (the bit closest to you) leaving a small gap around the edges.

brush the edges with egg wash then bring the top  piece of pastry over the top of the mixture and seal the edges, first pressing with your fingers then with a fork.

you can trim the edges (to make them prettier) if desired.

continue with the rest of the pastry and mix.

place on trays and brush with egg wash.

cook for approx. 20 minutes or until golden and cooked top and bottom.

serve with sweet chilli sauce if desired.