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Preparation time
35 minutes
Total time:
2 hours 20 minutes
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Ingredients
Short crust pastry
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200 g (1½ cups) all purpose flour
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125 mL (½ cup) butter, cut in small cubes
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1 egg yolk
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100 mL (1/3 cup + 2 tbsp.) water
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To taste, salt
Filling
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1 yellow sweet pepper
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1 red sweet pepper
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4 eggs
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125 g (½ lb.) bacon, cooked and crumbled
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80 g grated Parmesan
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100 mL (1/3 cup + 2 tbsp.) milk
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1 handful fresh mint, chopped
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To taste, salt and pepper
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30-45 mL (2-3 tbsp.) toasted pine nuts
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100 g sharp cheddar, cubed
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Directions
- Start by preparing the pastry: mix all the ingredients in the food processor until well combined. Transfer to a wooden cutting board and shape into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
- In the meantime, roast the whole sweet peppers under the broiler or on the barbecue. Set aside to cool in a bowl covered with plastic wrap. Next remove the skin and seeds before cutting peppers into strips. Set aside.
- Preheat oven to 180°C (350°F) and get out a muffin tin.
- Mix together eggs, peppers, bacon, Parmesan, milk, and mint in a large bowl. Season with salt and pepper.
- Roll out the dough and use a cookie cutter to cut 10 to 12 circles larger in diameter than the muffin cups.
- Place dough in the muffin cups and put an equal amount of pine nuts and cheddar in the bottom of each one. Add egg mixture on top, without over filling.
- Bake for 20 to 25 minutes.
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