| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
- 2 sheets Puff Pastry thawed
- 1 tablespoon Vegetable Oil
- 1 Leek finely sliced, 450g
- 4 Rashers Bacon chopped
- 8 Eggs
- 2/3 cup Tasty Cheese grated
- 1 tablespoon Rosemary finely chopped
- Rosemary Sprigs to garnish
Ingredients
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Instructions
- Lightly grease an 8 hole mini loaf pan (A 3/4 cup capacity).
- Cut each pastry sheet into quarters. Line each hole with a square of pastry. Refrigerate while preparing filling.
- Heat oil in a large pan. Add leak and bacon. Cook, stirring occasionally, over medium heat for 5 minutes or until leek is soft. Cool.
- Divide leek mixture among pastry-lined pan holes. Break an egg into a small bowl. Slide into pan hole.
- Repeat with remaining eggs. Sprinkle 1 tablespoon of the combined cheese and rosemary over each one.
- Cook in hot oven (200c) for about 25 minutes, or until pastry is golden brown.
- Garnish pies with rosemary sprigs. serve with a green salad.
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