chook bounty - egg n bacon pies

~ while still in "chook" mode .... 
all 6 girls are in peak egg production at the moment, so I had a cook-up today and made some egg and bacon pies.
Some for us, some for the freezer for when we visit the children and grandchildren.
My pastry skills are a bit 'rustic' but don't think it'll deter anyone!

Egg n Bacon pies in various styles

I don't have any set recipe, just use rule of thumb for amounts.  For this lot, I gently beat up 8 eggs with about 1+ 1/2 cups milk, 2 teaspoons mustard powder, half teaspoon diijon mustard, 2 light shakes cayenne pepper, some finely chopped chives and parsley. 

Then stir in 2 cups chopped up, previously fried bacon.  

Line pie tins and large muffin tins with shortcust pastry, scatter some roughly chopped previously boiled eggs (5) on the bases of each pastry sheet and then pour the egg/bacon mixture over each pastry base. Sprinkle each pie with some grated tasty cheese and a light shake of cayenne pepper. Fold the bits of pastry over on to the pie and brush visible pastry with a bit of milk.

Cook in fan forced oven 160 deg C for approx 20 - 25 mins or till lightly browned and just set.  I don't go the full golden brown look because I'm either freezing them or re-heating them, that's when I get the full crispy golden brown action going!