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Ingredients
- 3 rashers bacon, roughly chopped
- about 500g rolled shortcrust pastry (bought or homemade)
- 3 large eggs
- 60mls cream or milk
- freshly ground black pepper
- grated nutmeg
- 1/4 bunch spring onions, chopped
- 2 tbsp parsley, finely chopped
- 1 tbsp grated parmesan or tasty cheese
- extra milk for glazing
Method
Fry bacon until crisp, and drain on kitchen paper.
Spread pastry loosely over muffin tin or mould, and line each with enough pastry to allow a little rim at the top when trimmed. Cut rounds of pastry slightly smaller than the diameter of the tin and keep aside to use as pie lids.
Mix eggs, cream, nutmeg and pepper together lightly.
Divide cooled bacon, spring onions, parsley and cheese between the pies, scattering over the base of each. Spoon in egg mixture to about 1/2cm from the top of the pies.
Glaze pastry lids with a little milk and place lids on top of the pies. Fold rims inward gently.
Bake at 190C for about 20 minutes or until puffed and golden.
Makes 6.
