Ingredients
4 middle bacon rashers (175g), rind removed, cut into 1cm pieces
4 sheets frozen puff, just thawed
2 green spring onions, thinly sliced
2 tablespoons chopped fresh parsley
4 eggs
2/3 cup grated Tasty cheese
2 tablespoons tomato chutney
Extra 1 egg, lightly beaten
1 teaspoon sesame seeds
Extra tomato chutney, to serve
Method
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Grease four 11cm round x 3.5cm deep, metal pie pans (1-cup capacity).
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Heat a medium, non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring for about 5 minutes, or until crisp and golden. Remove. Drain on absorbent kitchen paper.
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Cut pastry sheets in half diagonally. Line pans with half the pastry. Trim edges.
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Scatter bacon, onions and parsley evenly over base of pastry cases. Crack an egg into each one. Sprinkle evenly with cheese. Top with 1 heaped teaspoon chutney.
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Lightly brush edges of pastry cases with extra egg. Top with remaining pastry. Trim, discarding scraps. Press edges with a fork to seal. Brush tops with extra egg. Sprinkle with seeds. Place on a large oven tray.
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Cook in a hot oven (200C) for about 25 minutes, or until pastry is golden brown. Remove. Stand in pans for 5 minutes.
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To serve, remove pies from pans. Serve warm with extra tomato chutney.
