Traditional Breakfast Egg and Bacon Pies

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a non-stick skillet, cook the bacon until crispy. Remove from the pan, drain excess grease on paper towels, and chop into small pieces.

Roll out the puff pastry sheets onto a clean, flat surface. Using a round cookie cutter (approximately 5 inch diameter), cut 8 circles from the pastry sheets.

Place 4 of the pastry circles onto the prepared baking sheet. These will be the bases of your pies.

In a medium bowl, whisk together the eggs and milk. Season with salt and pepper.

Divide chopped bacon, shredded cheese, and spring onions equally between the 4 pastry circles on the baking sheet.

Pour the egg mixture into each pie, ensuring it evenly covers the fillings. Leave a small border free of filling around the edges.

Put the remaining 4 pastry circles on top of each pie as lids. Press together the edges to seal the pies, and crimp them with a fork.

Make a small slit on the top of each pie for steam to escape.

Optional: lightly brush the top of each pie with beaten eggs.

Bake the pies in the preheated oven for approximately 20-25 minutes, or until the pastry is golden brown.

Once baked, remove the pies and let them cool for a few minutes before serving.

Garnish with fresh parsley, if desired, before serving.