Sunday, December 14, 2008

Creamed corn and bacon quichettes

As promised here's my yummy recipe for quichettes. Easy to make and can keep in the freezer for up to a month.

Creamed corn and bacon quichettes
Makes 30.
3 ½ sheets ready-rolled puff pastry, partially thawed
250g shortcut bacon, chopped
3 green onions, thinly sliced
420g can creamed corn
2 eggs
2/3 cup cream

Preheat oven to 200 degrees C. Use a 7cm (diameter) round cutter to cut 30 rounds from pastry. Line a 12 x 1 ½ tbls capacity patty 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. Set aside to cool.
Combine creamed corn, eggs, cream, and salt and pepper in a jug. Whisk with a fork until well comined. Spoon a little bacon mixture into base of each pastry case. Carefully pour corn mixture into cases to 3/4s full. Bake for 18 to 20 minutes or until golden and puffed. Repeat with remaining pastry and fillings to make 30 quichettes. Serve warm or cold.
Can keep frozen for up to 1 month.

1 comment:

nerida said...

OMG these were SO yummy - thanks for passing on the recipe Susan!