SAUSAGE AND EGG BREAKFAST PIES

SERVES 8

PREP AND COOK: 40 MINS

2 sheets frozen puff pastry,

just thawed

Chopped fresh parsley and

tomato chutney, to serve FILLING

5 thin beef sausages

½ cup drained, chargrilled and marinated capsicum strips

2 green spring onions,

thinly sliced

8 eggs

⅔ cup grated Tasty cheese

1 Lightly grease eight x 1-cup capacity, round, metal pie pans (11cm in diameter x 4cm deep).

2 To make filling, heat a lightly oiled, medium non-stick frying pan over a medium heat. Add sausages. Cook, turning occasionally, for 8 to 10 minutes, or until browned all over and cooked.

Remove. Drain on absorbent kitchen paper. Cut into 1cm-thick slices. 3 Cut each pastry sheet into square quarters. Press a square into each prepared pie pan (don’t trim). Place pans on two oven trays.

4 Divide the sausages, capsicum strips and onions evenly among the pastry cases. Make a slight hollow in the centre of each one. Carefully crack an egg into each hollow. Sprinkle with the cheese. Season with salt and pepper.

5 Cook in a hot oven (200°C) for 15 to 18 minutes, or until egg is set and pastry is golden brown. Remove from oven. Stand for 2 minutes. Remove pies from the pans.

6 Sprinkle with parsley. Serve with chutney.