Egg and Bacon Tartlets
Posted 18th December 2009
By The Cheweee Team
London
Roll out the dough thinly on a floured surface and use to line twelve 7.5cm patty tins; chill for 15 minutes.
Place the bacon in a small pan and fry gently in its own fat until beginning to turn golden. Beat the egg and milk together in a bowl, beat in the cheese, then stir in the bacon. Season with salt, pepper and mustard to taste. Divide between the pastry cases. Bake in preheated moderately hot oven, 200˚C for 15 -20 minutes, until set and golden.
Makes 12
- 125g shortcrust pastry
- 75g streaky bacon, de-rinded and chopped
- 1 large egg
- 5 tablespoons milk
- 25g Cheddar cheese, grated
- salt and pepper
- pinch of dry mustard
