Mini Wrap Pies with Pancetta and Rocket | Simsons Pantry


Mini Wrap Pies with Pancetta and Rocket
2 white wraps(cut 3 circles out on each wrap)
6 slices pancetta
4 eggs
150ml pouring cream
50g baby rocket, finely chopped
sea salt
freshly cracked black pepper
  1. Preheat oven to 180°C.
  2. Lightly oil a 6 cup muffin tin and line with the cut out wraps.
  3. Line each wrap with a slice of pancetta.
  4. In a mixing bowl combine eggs, cream and rocket. Add salt and pepper to taste.
  5. Gently pour egg mixture over the pancetta, filling to 2/3 full.
  6. Sprinkle with black pepper and bake for 10-15 minutes, or until the egg is set.
White wrap Wholegrain wrap
Pancetta Bacon
Pouring cream Evaporated milk