8 servings enough cheddar to sprinkle on top grated
3 cherry tomatoes chopped
4 tbsp double cream
1 large eggs
1 small handful herbs fresh
1 large flat mushroom finely chopped
1 tbsp olive oil
0.5 onion finely chopped
0.5 cup peas frozen
250 g pastry crust
Equipment
bowl
frying pan
oven
whisk
muffin tray
Directions
Preheat the oven to 190c/375f/Gas 5.
Rub a little olive oil into 8 holes of a muffin tin.
Roll the pastry fairly thin and cut out circles of pastry to fit or a little larger than the muffin holes. I used a small bowl.
Gently ease the pastry into each hole and prick the base once with a fork. I have tried blind baking these and to be honest, it worked out better when I pricked them with a fork. Much easier.
Bake the pastry for 5 minutes. The bases will have risen a little. Gently push them down with the back of a teaspoon. Set aside.
Saute the onion in the olive oil until soft and translucent, then add the mushrooms and cook until they are soft.
Add the peas and tomatoes and warm through in the pan with the other ingredients for a couple of minutes. Season with black pepper.
Spoon a little of the vegetable mixture into each pastry case.
Whisk the eggs with the cream or milk and season with black pepper.
Pour the egg mixture into the cases. Be generous, if the egg spills over the top of the case a little, it really doesn't matter as the egg will set anyway.
Sprinkle each pie with some grated cheddar.1
Bake for a further 7-8 minutes until the egg is set.note: These will happily keep in the fridge for a few days in an airtight container, alternatively, you can freeze them.
