Name: Egg, bacon and parmesan pies
Cook time: 50 min
Total time: 50 min
Ingredients: Gluten-free pasty; 150 gram (4½ ounces) cold butter, chopped; 1 cup (180g) rice flour; 1/4 cup (30g) soy flour; 1/4 cup (20g) finely grated parmesan cheese; 2 tablespoon cold water, approximately; 2 teaspoon vegetable oil; 1 small_piece (80g) brown onion , chopped finely; 3 (195g) gluten-free rindless bacon slices, chopped finely; 1 clove garlic, crushed; 4 eggs; 1/4 cup (60ml) pouring cream; 1/4 cup (20g) finely grated parmesan cheese; 1 tablespoon fresh chives, finely chopped; 1/4 cup (35g) (100% corn) cornflour (cornstarch)

Egg, bacon and parmesan pies

Hot, savoury and tasty egg, bacon and parmesan pies make a great lunch or after-school snack. They're also great for popping in lunch boxes the following day.

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Makes 6 Item

Cook

50M

Ingredients

Gluten-free pasty

150 gram (4½ ounces) cold butter, chopped

1 cup (180g) rice flour

1/4 cup (30g) soy flour

1/4 cup (20g) finely grated parmesan cheese

2 tablespoon cold water, approximately

2 teaspoon vegetable oil

1 small_piece (80g) brown onion , chopped finely

3 (195g) gluten-free rindless bacon slices, chopped finely

1 clove garlic, crushed

4 eggs

1/4 cup (60ml) pouring cream

1/4 cup (20g) finely grated parmesan cheese

1 tablespoon fresh chives, finely chopped

1/4 cup (35g) (100% corn) cornflour (cornstarch)

Method

1.Make gluten-free pastry. Process butter, flours and cheese until mixture resembles fine breadcrumbs. Add enough of the water to make ingredients just come together; pulse, then press mixture into a ball. Cover pastry; refrigerate for 30 minutes.

2.Preheat oven to 220°C (200°C fan forced). Oil 6-hole ¾-cup (180ml) texas muffin pan.

3.Roll pastry between sheets of baking paper until 5mm (¼-inch) thick; cut six 11cm (4½-inch) rounds from pastry. Ease pastry rounds into pan holes, press into base and sides, prick bases with fork.

4.Bake pastry cases about 10 minutes or until browned lightly. Cool cases in pan. Reduce oven temperature to 200°C (180°C fan forced).

5.Heat oil in a small frying pan, cook onion, bacon and garlic, stirring, until bacon is soft. Divide bacon mixture among pastry cases.

6.Whisk eggs and cream in a medium jug, stir in cheese and chives. Fill pastry cases with egg mixture. Bake 25 minutes or until set.

The pies can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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