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Gluten-free egg, bacon and parmesan pies

Hot, savoury and tasty egg, bacon and parmesan pies make a great lunch or after-school snack. They're also great for popping in lunch boxes the following day.

egg, bacon and parmesan pies

Makes 6

Cook

50M

Woman's Weekly Food

Ingredients

3 gluten-free rindless bacon rashers

1 small onion, finely chopped

4 eggs

1/4 cup cream

1/4 cup finely grated parmesan cheese

1 tbsp finely chopped fresh chives

Gluten-free pastry

150 g butter, cold, chopped

1 cup rice flour

1/4 cup cornflour

1 tbsp coconut flour

1/4 cup finely grated parmesan cheese

2 tbsp cold water

Method

1.Make Gluten-free pastry (see below).

2.Preheat oven to 210°C. Grease a 6-hole Texas muffin pan.

3.Roll pastry until 5mm thick; cut into 6 x 11cm rounds. Press into pan holes; prick bases with a fork.

4.Bake for 10 minutes or until lightly browned. Reduce oven to 190°C.

5.Finely chop bacon and fry with onion until soft. Divide into pastry cases.

6.Whisk eggs and cream, stir in cheese and chives; pour into cases. Bake for 25 minutes or until set.

Gluten-free pastry

7.Process butter, flours and cheese. Add enough of the water to make ingredients come together. Cover; refrigerate for 30 minutes.

The pies can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.
Note

Woman's Weekly Food

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