2 sheets ready rolled puff pastry
2 teaspoons olive oil
1 small onion finely diced
1/4 cup (60ml) cream
1/2 cup (40 g) grated Parmesan cheese
1 cooked corn cob (or 1/3 cup drained corn from can).
2 rashes bacon - rind removed finely diced
- Preheat oven to 200oc. Oil a six hole Texas muffin pan.
- cut pastry sheets in half, cut these halves into three rectangles. Overlap two rectangles to form cross shapes and push gently into pan to cover base and sides. Prick bases with fork, cover with baking paper, fill with uncooked rice.
- Bake pastry cases for 10 mins. Remove paper and rice carefully from pan holes and return pastry bases to oven for a further 5 minutes or until very lightly browned.
- Reduce oven to 180oc.
- Cook onion and bacon in a small frying pan until soft.
- Cut corn from cooked corn cob (if using corn from cob).
- Whisk eggs and cream in medium bowl. Mix in cheese, corn, onion and bacon.
- Fill pastry cases with egg mixture.
- Bake for about 15 mins or until set, allow to cool.
These are best served warm but are also tasty cooled.
While I made these for our picnic lunch they are fantastic for a fancy breakfast or brunch served with a tasty relish. I am sure your family will enjoy them as much as ours and you will find this recipe a tasty addition to your recipe book.