Muffin tin Pies

Always popular and great for packing with lunches and for smokoes.

I take a sheet of frozen pastry and cut it into 4 and line  large deep muffin tins with the pastry.

I add an egg in each, breaking the yoke so it does not burst, and then add chopped bacon, chopped tomato and onion and whatever else I select.

Then another slice of pastry..sheet cut into 4, tops the pie and I slice with a knife ti provide and air vent, glaze with beaten egg and cook 15-20 mins in a hot oven until the pastry is golden.

2 sheets frozen ready-rolled puff pastry, partially thawed
6 thin slices pancetta
2 medium tomatoes, deseeded, chopped
3 eggs, whisked
1 Tbsp finely chopped parsley, to serve

1. Put a baking tray in oven and preheat oven to 180°C. Cut six 9cm rounds from pastry and use to line a 6-hole muffin tin.

2. Put 1 pancetta slice around inside of each pastry case, allowing edge to extend above pastry case slightly. Spoon tomato into cases and pour over eggs. Put muffin tin on hot tray and bake for 20 minutes or until egg is set. Serve pies sprinkled with parsley.



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