Cheesy egg and bacon tartlets

Preheat the oven to 200°C and line a baking tray with baking paper

Unroll the puff pastry and use a knife to cut it into quarters and lightly score a border around each quarter about 2cm from the edge, (don't cut all the way through). Brush the border with the beaten egg wash and sprinkle with the sesame seeds. Prick the centre all over with a fork and bake on the baking sheet for 12-15 minutes, or until puffed up and lightly golden

Meanwhile, fry the bacon in a frying pan until deeply golden and crisp, then remove to kitchen paper to drain. Once cool enough to handle, finely chop half the bacon, leaving the 4 remaining rashers whole

Remove the tartlet cases from the oven and, using the back of a spoon, gently press down the centre of each to make a well for the filling

Season lightly with black pepper and return to the oven for about 7 minutes, until the white is cooked through but keeping the yolks softly set

To serve, top with the chopped bacon and whole rashers. Finish with some extra pepper, some chopped parsley, a drizzle of maple syrup and a dusting of smoked paprika