Step 1

Preheat oven to 190°C. Cut pastry into circles about 5cm in diameter with a cookie cutter or small glass. Line two mini muffin pans with pastry circles and chill until ready to bake.

Step 2

Heat oil in a frying pan and sauté bacon, onion and rosemary for 3-4 minutes until golden. Whisk eggs, cream and seasoning to taste.

Step 3

Divide bacon mixture between pastry cases, fill with the egg mixture and bake for 20-25 minutes until golden and puffed.