A bit like mini-quiches, these are a good choice for an afternoon tea savoury.
2 rashers bacon, chopped
1 onion, finely chopped
1 cup milk
salt and pepper
4 sheets Edmonds flaky puff pastry, thawed
1 Tbsp chopped parsley or chives
1. Preheat the oven to 200˚C.
2. Gently cook the bacon and onion in a frying pan until the onion is transparent – about 10 minutes. Set aside to cool.
3. Using a fork, beat together the eggs, milk and salt and pepper. You want a well-combined, not frothy mixture.
4. Place the pastry on a lightly floured board, and cut out 24 rounds with a 7cm cutter. Line patty tins with the pastry. Spoon a little of the onion mixture into each pastry case, top with the chopped herbs and carefully pour or spoon in some egg mixture.
5. Bake for 15 minutes or until golden and set. Serve hot or warm.
Add 2–3 tablespoons grated tasty cheddar cheese and a dash of cayenne pepper to the egg mixture, or place a small square of feta or brie in each tartlet.