Little Tomato Medley, Bacon & Egg Pies

• 400g Tomato Medley, halved if large
• 225g rindless bacon, finely chopped
• 4 green onions, finely chopped
• 4 sheets ready rolled puff pastry, partially thawed
• 4 eggs
• 2/3 cup sour cream
• 3/4 cup cheddar cheese, finely grated
• 1 tbs thyme leaves
• optional Fresh herbs to garnish

1. Put bacon into a non-stick frying pan. Place over medium heat, cook 3 minutes or until light golden, remove from the heat. Stir in onions and set aside to cool for 10 minutes.
2. Preheat oven 200°C fan forced. Use a 9cm round cutter to cut 16 rounds from the pastry. Use the pastry rounds to line the base and sides of eight, lightly greased, 80ml (1/3 cup capacity) muffin holes.
3. Beat eggs and sour cream together with a fork until well combined. Add the bacon, cheese and thyme then spoon the mixture into the pastry. Top with tomatoes. Season.
4. Bake for 25-30 minutes or until pastry is puffed and golden and filling set. Stand 10 minutes in pan before transferring to a wire rack. Repeat with remaining pastry and filling to make another 8. Serve warm or room temperature scattered with herbs.

Entertaining tip: These little pies are great for breakfast, brunch or lunch. They can be made up to 2 days ahead and kept in an airtight container in the fridge. Warm them through in 180°C fan forced oven for 10 minutes before serving.