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Bacon and egg pies

Bacon and egg pies

PT45M

1
Preheat the oven to 180°C/gas mark 4. Cut the pastry into 6 even sized pieces and use to line 6 large muffin tins, leaving the excess pastry overhanging the edges
  • 1 sheet of puff pastry
2
In a bowl, lightly beat the eggs then add the remaining ingredients
  • 6 eggs
  • 6 bacon rashers, diced
  • 1/4 bunch of tarragon, chopped
  • 60g of Emmental, grated
  • 1/2 tsp salt
  • 1/2 tsp black pepper
3
Divide the mixture between the 6 lined moulds and place in the oven for 10-15 minutes or until the eggs are only just slightly wobbly in the centre. Serve immediately

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