Perfect for picnic fare or for a light Sunday dinner with salad.
- To make the pastry, place flour, mustard powder, salt and butter in bowl of a food processor, and process until mixture resembles fine breadcrumbs. Whisk together egg yolk and water. With the motor running, add the egg yolk mixture and process until the pastry just comes together.
- Transfer pastry to a lightly floured surface and bring together with your hands. Lightly knead until just smooth. Divide pastry in half. Use a lightly floured rolling pin to roll out 1 portion on a lightly floured surface until 2mm thick. Use an upturned 15cm diameter saucer as a guide to cut out 3 discs. Carefully press the pastry discs into 3 large (185ml/3/4-cup) non-stick muffin pans to line (the pastry will be unevenly fluted at the top). Repeat with remaining pastry portion to line 3 more muffin pans. Place pastry-lined muffin pans in the fridge for 30 minutes to rest.
- Meanwhile, preheat oven to 190°C. Cook bacon in a non-stick frying pan over medium heat, stirring, for 5 minutes or until crisp. Transfer to a plate lined with paper towel. Set aside for 5 minutes to cool.
- Combine bacon, parsley, chives, parmesan and cheddar in a bowl. Sprinkle base of pastry cases with half the bacon mixture. Break an egg into small dish or ramekin and carefully pour it into a pastry case. Repeat with remaining eggs. Sprinkle each egg with pepper and remaining bacon mixture. Carefully brush pastry edges with extra whisked egg to glaze.
- Bake in preheated oven for 20 minutes or until the pastry is golden and cooked through. Remove the muffin pans from the oven and place on a wire rack for 5 minutes to cool slightly before carefully removing the pies. Serve warm, or cool the pies on the wire rack and serve at room temperature. Serve sprinkled with a little extra pepper if desired.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set