Name: Mushroom and bacon brunch tarts
Cook time: 45 min
Total time: 45 min
Ingredients: 4 rindless bacon rashers (260g), chopped; 125 gram butter; 200 gram swiss brown mushrooms, halved; 2 teaspoon worcestershire sauce; 8 sheets fillo pastry; 12 eggs (50g each); 2 tablespoon finely chopped fresh chives

Mushroom and bacon brunch tarts

Just a few sheets of puff pastry, some mushrooms, bacon and egg are all you need to make up these fabulous parcels. A splash of good old worcestershire sauce and a sprinkle of chives completes the dish. It's so easy, it's almost embarrassing.

Makes 12 Item

Cook

45M

Ingredients

4 rindless bacon rashers (260g), chopped

125 gram butter

200 gram swiss brown mushrooms, halved

2 teaspoon worcestershire sauce

8 sheets fillo pastry

12 eggs (50g each)

2 tablespoon finely chopped fresh chives

Method

1.Preheat oven to 200°C/180°C fan-forced. Grease 12-hole (⅓-cup/ 80ml) muffin pan.

2.Cook bacon in heated frying pan until just cooked; drain.

3.Heat 30g of the butter in same pan; cook mushrooms, stirring, until browned. Stir in sauce.

4.Melt remaining butter. Brush one pastry sheet with butter, top with another sheet. Repeat with two more sheets of pastry. Cut through the four layers of pastry into 10cm squares. Place one square diagonally over another to give eight points. Press pastry into one pan hole. Repeat with remaining pastry sheets and butter.

5.Break eggs into pastry cases, top with mushroom mixture and bacon.

6.Bake tarts 20 minutes or until pastry is browned. Just before serving, sprinkle tarts with chives and freshly ground black pepper.

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