Mini bacon and eggs pies

Mini-bacon and egg pies
Serves 4
2 sheets pre-rolled flaky puff pastry, cut into quarters
16 eggs
4-6 rashers of shoulder bacon, chopped
2 onions, sliced into wedges
½ cup frozen peas
salt and pepper to taste
cooking spray for the tray
Preheat the oven to 200degC. Spray your Texan muffin pan with the cooking spray.
Slice the bacon and onion and sauté until cooked and translucent.
Once the pastry has defrosted, gently press each square into a muffin pan. You will get a triangular edge poking out but that is ok. Make sure it is well-fitted into the bottom.
Sprinkle the bacon and onion evenly across the eight pies. Do the same with the frozen peas.
Gently crack two eggs into each pie. Don't worry if they slightly overflow.
Season with salt and pepper.
Bake for 25-30 minutes or until the pastry is golden and the egg is firm when gently pressed.
Serve with a dollop of good old tomato sauce. Enjoy!