Bacon and Egg Pasta Pies
31/12/2006
Serves 4
These cute pies are made in texas muffin tins and can be eaten warm or cold. Try serving with a dollop of pesto or your favourite chutney on the side. Great for taking to the beach or a family picnic!
Ingredients
| 150 g | Fettuccine |
| 4 | Eggs |
| ½ cup | Cream |
| ¼ cup | Milk |
| 1 to taste | Salt & freshly ground pepper |
| ½ cup | Mozzarella cheese |
| 250 g | Bacon rashers |
Directions
- Cook pasta in plenty of salted, boiling water according to packet instructions, until just tender to the bite. Drain well and set aside.
- Heat a frying pan and cook the bacon in a little oil for 2 to 3 minutes, then remove to one side. In a bowl, combine eggs, cream and milk. Season with salt and pepper.
- Heat oven to 200 degC. Lightly grease four Texas muffin tins and pack with the pasta and cooked bacon. Pour over egg mixture, dividing this evenly between the muffin tins.
- Sprinkle tops with cheese(grated) and bake for 25 minutes or until cheese is golden brown and pies are puffed and firm. The pies will be quite puffed up but will deflate once removed from the oven. Cool a little in tins before removing and serving.
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