Ingredients
- 500g shredded BBQ chicken bits
- 150-200g shortcut bacon diced
- 6-8 eggs (depending on size)
- Teaspoon each of garlic salt and ground turmeric – you can also grate fresh turmeric if you have it
- 6 sheets of puff pastry
- 1 clove of garlic crushed
- Pinch of salt and pepper to taste
- 2 tablespoons of Mavella Veggie Boost
- Small handful of grated cheese
Instructions
- Pre-heat oven to 180 (conventional)
- Line muffin tray with baking paper or grease up a non-stick pan
- Cut up puff pastry sheets in 4 squares – enough for tops and bottoms of each muffin round
- Press the pastry gently into the muffin rounds and allow pastry to fold where needed – keep the tops aside for now after pricking them with a fork
- Whisk the eggs until almost fluffy, add turmeric, garlic salt, salt and pepper and set aside
- Cook the garlic and bacon together in a small frypan, set aside on paper towel to drain off fat
- Evenly divide the roast chicken shredded bits between the muffin rounds
- Add the egg mixture – careful to leave approximately 3mm of space at the top of each pie to allow for the egg to rise
- Evenly divide the bacon mixture between the pie
- Top with desired amount of cheese (tip – too much cheese will not cook properly, don’t go overboard)
- Gently press the pastry tops on and pinch the pastry together
- Into the oven for 15-20 minutes or until golden