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Bacon and Egg Pies

Source of Recipe


Adapted from "Donna Hay Modern Classics, Book 1"



List of Ingredients



• One-half of a 17½-inch package puff pastry (1 sheet)
  
• 2 tsp coarse-grained mustard
  
• ½ cup shredded Cheddar cheese (divided)
  
• 4 thick slices bacon, cooked crisp and roughly chopped
  
• 4 eggs
  






Instructions



1. Preheat oven to 400° F.
   Cut the pastry into 4 rectangles and roll out each 1/8-inch thick. Line 4 shallow 1-cup ramekins with pastry, allowing the excess dough to hang over the edges of the dishes.
   
   
2. Prick the bottom of the pastry and bake for 13 minutes, or until golden brown. Remove from oven and gently deflate the puffed center of the crusts. Brush the bottom of the crusts with the mustard and sprinkle with half of the Cheddar. Divide the chopped bacon among the ramekins, and break an egg over the top of each pie.
   
   
3. Sprinkle each pie with a quarter of the remaining Cheddar and bake for 13 to 15 minutes or until the egg whites are set. Remove from oven; let stand for 5 minutes before serving (pies should be served warm).
   
   Makes 4 servings.