Australian Table
Ingredients
Method
1.Process flour and butter in a food processor until fine crumbs form. Add egg yolk and 2 tablespoons chilled water and process until a soft dough forms. Turn out onto a floured surface, knead lightly, wrap in plastic and refrigerate for 30 minutes.
2.Meanwhile, preheat oven to 200°C and lightly spray two 24-hole mini muffin pans with cooking oil. Roll pastry out to 3-4mm thickness. Using a 6.5cm round pastry cutter, cut 42 rounds from pastry. Press each round into holes of muffin pans.
3.Divide peas among pastry cases. In a jug, lightly beat eggs, cream and milk together. Stir in dill and season. Pour into each pastry case until two-thirds full.
4.Bake for 20-25 minutes, until pastry is golden. Meanwhile, place pancetta under a preheated grill for 2-3 minutes, until crisp. Drain on paper towel and tear into pieces.
5.Top quiches with pancetta and serve warm or at room temperature.
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