Bacon and egg canapés

Step 1

For the pastry pulse the flour and butter in a food processor until the mixture resembles breadcrumbs.

Step 2

With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly.

Step 3

Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12 hole muffin tin.

Step 4

Prick the base of the pastry with a fork, and freeze for one hour.

Step 5

Preheat the oven to 200C/400F/Gas 6.

Step 6

Bake the pastry cases for 15-18 minutes or until lightly browned and cooked through. Remove from the oven and transfer to a wire rack to cool.

Step 7

For the bacon and egg filling, heat the oil in a small non-stick frying pan and fry the bacon over a medium heat for 1-2 minutes on each side until crisp. Drain on kitchen paper.

Step 8

Mash the hens’ eggs with the mayonnaise, adding salt and freshly ground black pepper to taste.

Step 9

Spoon the mixture into the pastry cases.

Step 10

Cut the quails’ eggs in half and place on top. Add a strip of bacon to each one and garnish the canapés with rocket leaves.