MINI BACON AND EGG PASTRIES WITH CHEDDAR

Preparation Method :

• Lightly grease a deep 10 - 12-cup muffin pan.
• Roll the dough on a lightly floured counter and cut out 10 - 12 circles.
• Use to line the cups of the muffin pan, gently pleat the sides of the dough.
• Place ½ teaspoon mustard into the base of each pastry shell and top with a little of the bacon.
• Break an egg into a cup, spoon the yolk into the pastry shell, then add enough of the white to fill the pastry shell about two-thirds full.
• Adjust seasoning to taste with pepper and sprinkle the grated cheese over the tops of the pastries.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Bake for about 20 minutes or until the egg is set and the cheese is golden brown. Serve warm, sprinkled with chopped parsley.