Name: Gluten-free egg, bacon and parmesan pies
Cook time: 50 min
Total time: 50 min
Ingredients: 2 teaspoon vegetable oil; 6 (195g) rindless bacon slices, sliced thinly; 1 small_piece (80g) brown onion, chopped finely; 2 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 cup (180g) rice flour; 1/4 cup (35g) (corn) cornflour (cornstarch); 1/4 cup (30g) soya flour; 1/4 cup (20g) parmesan cheese, finely grated; 150 gram cold butter, chopped; 2 tablespoon cold water, approximately

Ingredients

2 teaspoon vegetable oil

6 (195g) rindless bacon slices, sliced thinly

1 small_piece (80g) brown onion, chopped finely

2 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 cup (180g) rice flour

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

1/4 cup (30g) soya flour

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

150 gram cold butter, chopped

2 tablespoon cold water, approximately

Method

1.Make pastry. Process flours, cheese and butter until fine. Add enough of the water to make ingredients come together. Wrap pastry with plastic wrap, refrigerate 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. Using 11cm (4½-inch) cutter, cut six rounds from pastry. Place 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 in pan.

5.Reduce oven to 200°C (180°C fan force).

6.Meanwhile, heat oil in small frying pan, cook bacon, onion and garlic, stirring, until bacon is soft. Divide bacon mixture among pastry cases.

7.Whisk eggs and cream in medium jug, stir in cheese and chives. Pour egg mixture into pastry cases.

8.Bake pies about 25 minutes or until set.

Yeast-free.
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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