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Small corn quiches

Make sure that the mixture does not spill over the edge of the pastry or the quiches will stick.
Serve as a starter, or as part of a buffet. Or double the quantities and serve with a salad as a main meal.

ingredients

makes 12
200 g (7 oz) can sweetcorn, drained
150 - 175 g (6 oz) shortcrust pastry, defrosted if frozen
100 g (4 oz) streaky bacon, rinds removed and cut into 1 cm (1/2 inch) strips
1 large egg
75 ml (3 fl oz) milk
salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

method

1. Heat the oven to 190°C (375°F) Gas 5.

2. Roll out the pastry on a lightly floured surface to a circle 5 mm (1/4 inch) thick. Cut into rounds with a 7.5 cm (3 inch) cutter. Roll out the trimmings to make 12 rounds altogether. Press the rounds lightly into 12 patty tins, then refrigerate while making the filling.

3. Put the bacon into a non-stick frying-pan arid fry over moderate heat for 3-5 minutes. Drain on absorbent paper.

4. Mix the bacon with the drained sweetcorn and spoon into the prepared pastry cases.

5. Beat the egg with the milk. Season with salt and pepper to taste, then stir in the parsley. Spoon carefully over the sweetcorn mixture.

6. Bake in the oven for 20 - 25 minutes until the pastry is golden and the filling firm. Serve hot or cold.

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