Gluten-free egg, bacon and parmesan pies

gluten-free egg, bacon and parmesan pies
6 Item



1.Make pastry. Process flours, cheese and butter until fine. Add enough of the water to make ingredients come together. Wrap pastry with plastic wrap, refrigerate 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. Using 11cm (4½-inch) cutter, cut six rounds from pastry. Place 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 in pan.
5.Reduce oven to 200°C (180°C fan force).
6.Meanwhile, heat oil in small frying pan, cook bacon, onion and garlic, stirring, until bacon is soft. Divide bacon mixture among pastry cases.
7.Whisk eggs and cream in medium jug, stir in cheese and chives. Pour egg mixture into pastry cases.
8.Bake pies about 25 minutes or until set.



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