Method

• Sieve flour and salt into a large bowl.
• Chop butter into small pieces and toss into flour and lightly rub to combine.
• Make a well in the middle of the mixture, add the water and work the mixture into buttery heaps of dough.
• Gather mixture together and press into a rectangle, dust with flour and wrap in cling film and refrigerate for 30 minutes.
• Roll the pastry out, dusting generously with flour and cut into rounds to fit a cup cake tin.
• Place into the cup cake tin, bake blind for 10 minutes and allow to cool.
• Mix eggs and milk in bowl and season well.
• Dice the bacon into hearty chunks and place into the pastry shells.
• Pour the egg mixture over bacon and sprinkle with grated cheese.
• Season with salt and pepper and finely chopped parsley and bake in a preheated oven at 170ºC for 25 minutes until golden brown.