A perennial picnic favorite which can be made vegetarian if you prefer. Best to use non-stick muffin tins, available from many supermarkets or other individual pie tins.
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
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.
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