1 kg ready-rolled shortcrust pastry (6 sheets)
6 slices bacon, diced
1 onion, finely diced
1 cup cream
1 cup grated cheese
1 tablespoon chopped dried parsley
salt and freshly ground black pepper
Cook the onion and bacon over a low heat until the onion is softened. Allow to cool a little. Mix together with the eggs, cream, cheese, parsley and salt and pepper. Using a cookie cutter or glass, cut 12 circles from each pastry sheet.
Use these to line a mini muffin pan. Place about 2 teaspoons of the egg and bacon mix in each pastry base.
Bake in a moderate oven for about 12 minutes (or until puffed set and lightly browned) per tray.
Repeat with remaining pastry sheets and mix.