BACON PIES

SHORTCRUST PASTRY USING 200GMS FLOUR (AVAILABLE ON THIS SITE)
250 GMS BACON SLICES CHOPPED
5 EGGS
1/2 CUP GRATED CHEDDAR
1/2 CUP CREAM
1/2 CUP ROUGHLY CHOPPED HOMEMADE COTTAGE CHEESE
1/2 CUP CHOPPED PARSLEY

A LITTLE OLIVE OIL

SALT AND PEPPER

TAKE A TRAY OF 12 CUPS AND LIGHTLY GREASE IT WITH OLIVE OIL. ROLL OUT THE DOUGH AND CUT OUT 12 CIRCLES TO START WITH.LAYER THE CIRCLES INTO THE TRAY AND PRICK WITH A FORK (THIS ALLOWS THE FILLING TO COOK EVENLY).

TAKE A NON-STICK PAN AND POUR IN A WEE BIT OF OLIVE OIL. ADD THE BACON AND SAUTE ON LOW HEAT. ADD THE CHOPPED PARSLEY AND PUT OFF THE FLAME. WHEN COOL ADD ALL THE OTHER INGREDIENTS AND MIX.

TAKING SPOONFULLS FILL UP THE CUPS.

JUST TO ADD A TOUCH OF CLASS TO THEM CUT OUT VERY SMALL AND THIN

COOKIE SHAPES AND DROP THEM GENTLY INTO THE MIDDLE OF EACH CUP.

BAKE TILL THEY ARE GOLDEN BROWN AND SERVE.