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SMOKEY BACON PASTRIES

Crispy dry-cured smoked bacon, rich yolky eggs and Cornish Brie make for a great breakfast pastry filling. I like to enjoy these with a bit of cranberry relish on the side.

Makes 12

butter, for greasing

500g puff pastry, defrosted if frozen

plain flour, for dusting

8 rashers of streaky smoked bacon

6 spring onions, thinly sliced

50ml double cream

3 large eggs

50g Parmesan cheese, grated

180g Cornish Brie, diced

freshly ground black pepper

cranberry relish, to serve

Preheat the oven to 220°C (200°C fan oven) gas mark 7 and grease a 12-cup muffin tray with butter. Roll out the puff pastry on a lightly floured work surface. To make it extra flaky, fold it in half and roll it out again. Do this twice more, then roll it out thinly one final time.

Take a 12cm round pastry cutter and check that you can get 12 circles out of the pastry before you start to cut them, as you don’t want to have to re-roll the pastry. Roll it out a bit more if needed. Cut out the pastry discs and use them to line the 12 holes of the muffin tray, then put it to one side.

Grill the bacon until crispy and golden, then shred into small pieces. Divide the bacon bits evenly between the pastry cases, followed by the spring onions.

In a large bowl, whisk the cream to soft peaks. In a separate bowl, whisk the eggs until light and fluffy, then fold them into the cream. Season with black pepper and fold in the Parmesan.

Pour the filling into the pastry cases and top with the diced Brie, dividing it evenly between the tartlets. Bake for 20 minutes, turning the oven temperature down to 200°C (180°C fan oven) gas mark 6 after 10 minutes, until golden on top and the pastry is cooked through. Make sure the pastries are cooked and move freely in the muffin tray before taking them out of the oven. Serve warm or cold with cranberry relish on the side.