Corn and Bacon Topless Pies

Directions

1. Combine the flour and mustard in a medium bowl. Add the eggs and using a whisk blend until smooth. Slowly whisk in milk and cream until a smooth batter forms. Season to taste then stir through bacon, cheese, corn and spring onion.
2. Using pie maker large cutter, cut 12 rounds of pastry. Line the pie maker with 4 pastry rounds, pour ¼ cup of egg mixture into pie maker holes.
3. Close and cook for 10 minutes or until golden and cooked through. Transfer to a plate and repeat with the remaining pastry and egg mixture.