A mini take on the popular bacon & egg pie.
Ingredients
| 1 dash | Rice bran oil |
| 2 sheets | Short pastry, ready-rolled, savoury |
| ¼ cup | Bacon, cooked, finely chopped (Main) |
| ½ cup | Swiss cheese, coarsely grated (Main) |
| 3 | Eggs |
| 2 Tbsp | Milk |
| 2 Tbsp | Finely chopped parsley |
Directions
- Preheat the oven to 200C. Lightly oil 2 x 12-hole mini muffin trays
- Cut 24 x 7cm round discs of pastry. Line each muffin hole gently pressing the pastry against the base and sides. Add the bacon and cheese.
- Whisk the eggs, milk, parsley and seasonings together in a jug. Carefully pour into the tartlet shells right to the top.
- Bake for about 20 minutes until the filling is golden and set.