Mushroom and Bacon Mini Pocket Pies

Ingredients

• 1 lb bacon cut into 1/4-inch pieces
• 8 oz mushrooms sliced chopped
• 1 cup onion finely chopped
• 2.7 cups flour all-purpose
• 4 oz cheddar cheese shredded
• 0.8 cup butter cut into pieces
• 10 oz cream cheese cut into pieces
• 3  egg yolk 
• 2 tablespoons flour all-purpose
• 1  eggs beaten
• 1 teaspoon sesame seed 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• oven

Directions

1. In 12-inch skillet, cook bacon over medium heat for 4 to 6 minutes until crisp; drain on paper towels. Cook mushrooms and onion in 2 tablespoons bacon drippings over medium heat, stirring occasionally, until tender. In small bowl, combine bacon, mushrooms and onion. Set aside.
2. Heat oven to 400°F. Spray large cookie sheet with cooking spray.
3. In food processor with metal blade, place flour and cheese. Cover; process using quick on-and- off motions, until well mixed.
4. Add butter; process until mixture looks like coarse crumbs.
5. Add cream cheese and egg yolks, continue to process just until blended and dough begins to form a ball.
6. On floured surface, knead dough 10 times.
7. Roll dough until 1/4-inch thick.
8. Cut into 16 rounds with floured 4- inch round cutter.
9. Spoon about 1 tablespoon bacon mixture onto each round. Fold each in half; seal edges with fork tines.
10. Place on cookie sheet.
11. Brush each pocket with beaten egg; sprinkle with sesame seeds.
12. Bake 15 to 20 minutes or until golden brown.