3½ sheets ready-rolled puff pastry, partially thawed
250 grams bacon, chopped
3 green onions, thinly sliced
420 gram can creamed corn
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 1½ tablespoons 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 combined. 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.
courtesy of: The Smith Family, Brisbane, Australia