I dare you to stop at one!!
These are without a doubt, THE most favourite thing I could ever make for my kids. They come a runnin' when they know I'm just about to take them out of the oven and I literally have to guard them or else they'd eat them all before I could say "leave some for your lunchbox".
Bacon & Creamed Corn Mini Quiches
3 sheets frozen puff pasty, thawed | 250g bacon, chopped | 3 spring onions, finely sliced | 420g can creamed corn | 2/3 cup cream | 2 eggs | salt & pepper
Preheat oven to 200° . Use a 7cm (diameter) round cutter to cut rounds from pastry. Line a 12 x 1 1/4 tbsp. capacity muffin pan with 12 pastry rounds. Place bacon into a non stick frying pan over medium high heat. Cook, stirring often, for 5 minutes or until light golden. Add green onions and cook, stirring often. Set aside to cool. Combine creamed corn, eggs, cream and salt & pepper in a jug. Whisk with a fork until well combined. Spoon a little bacon mixture into the base of easy pastry case. Carefully pour corn mixture into cases to 3/4 fill them. Bake for 18-20 minutes or until golden and puffed.