Bacon and cheese beignets

Ingredients

• milk, 125 ml (100 g)
• one egg, lightly beaten, 50g
• 100 g of coarsely grated Cheddar cheese
• small, cured pork belly, sliced, 80 g
• Finely chopped red onion, 2 units (140g)
• 125 g self-raising flour
• Dijon mustard, 1 tablespoon (5 g)

In a bowl, combine the milk and eggs, then add the cheese, bacon, onion, sifted flour, and Dijon mustard. Mix well.

Place spoonfuls of this mixture onto a baking sheet lined with parchment paper.

Bake in a preheated oven at 200 °C (400 °F) for approximately 15 minutes, or until golden brown.

Can be served hot or cold, and garnished with fresh herbs.