Quick & Easy

Egg, bacon and parmesan pies

Hot, savoury and tasty egg, bacon and parmesan pies make a great lunch or after-school snack. They're also great for popping in lunch boxes the following day.
egg, bacon and parmesan pies
6 Item
50M

Ingredients

Gluten-free pasty

Method

1.Make gluten-free pastry. Process butter, flours and cheese until mixture resembles fine breadcrumbs. Add enough of the water to make ingredients just come together; pulse, then press mixture into a ball. Cover pastry; refrigerate for 30 minutes.
2.Preheat oven to 220°C (200°C fan forced). Oil 6-hole ¾-cup (180ml) texas muffin pan.
3.Roll pastry between sheets of baking paper until 5mm (¼-inch) thick; cut six 11cm (4½-inch) rounds from pastry. Ease pastry rounds into pan holes, press into base and sides, prick bases with fork.
4.Bake pastry cases about 10 minutes or until browned lightly. Cool cases in pan. Reduce oven temperature to 200°C (180°C fan forced).
5.Heat oil in a small frying pan, cook onion, bacon and garlic, stirring, until bacon is soft. Divide bacon mixture among pastry cases.
6.Whisk eggs and cream in a medium jug, stir in cheese and chives. Fill pastry cases with egg mixture. Bake 25 minutes or until set.

The pies can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.

Note

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