Ingredients
* 2 sheets frozen ready-rolled puff pastry, partially thawed
* 6 thin slices pancetta
* 2 medium tomatoes, deseeded, chopped
* 3 eggs, whisked
* 1 Tbsp finely chopped parsley, to serve
Method
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Put a baking tray in oven and preheat oven to 180°C. Cut six 9cm rounds from pastry and use to line a 6-hole muffin tin.
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Put 1 pancetta slice around inside of each pastry case, allowing edge to extend above pastry case slightly. Spoon tomato into cases and pour over eggs.
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Put muffin tin on hot tray and bake for 20 minutes or until egg is set. Serve pies sprinkled with parsley.