Full English Breakfast Puff Pastry Tarts

Method

1. Preheat the oven to 200 °C and line a baking tray with baking paper. Cut the pastry into one 12 cm square per serving. Score a border 1.5 cm in from the edge without cutting right through, and prick the centre all over with a fork. Brush beaten egg on the border only and set the squares on the tray. Egg running down the sides stops the pastry rising.

   Add in this stepReady-rolled puff pastry (thawed) 160 gEgg (for the egg wash) 1

   oven

2. Slice the sausages into 1 cm coins and cut the bacon into 2 cm pieces. Heat the oil in a 20 cm pan and fry over medium heat for 6 min, until the sausage is browned and cooked through, then add the sliced mushrooms and cook for 2 min more until their liquid has evaporated. Drain on kitchen paper.

   Add in this stepPork sausages 2Bacon rashers 2Neutral oil 1 tspButton mushrooms 60 g

   medium heat

3. Bake the pastry in the oven on 1 tray(s) for 10 min, until puffed and pale golden (swap two trays halfway). As soon as it comes out, press the centre flat with the back of a spoon to make a well.

   oven

4. Spoon the beans into the wells with a slotted spoon, leaving some sauce behind (too much sauce makes the base soggy), and spread thinly. Arrange the sausage, bacon, mushrooms, halved cherry tomatoes and cheddar around the edge of each well, leaving a hollow in the middle. Crack each egg into a small cup and slide it gently into the hollow.

   Add in this stepBaked beans (tinned) 120 gCherry tomatoes 6Cheddar, grated 30 gEggs (for the topping) 2

5. Return to the oven for 10 min, until the egg whites are opaque with no clear patches and the yolks still wobble slightly. For firm yolks, bake 3 to 4 minutes longer.

   oven

6. Leave to settle for 2 min, then sprinkle with chives and pepper and serve with brown sauce.

   Add in this stepChives (or spring onion tops) 4 gBlack pepper to tasteBrown sauce (or barbecue sauce) 2 tsp