Bacon and Egg Pastries‏

Ingredients:
2 strips thick-sliced bacon, diced
2/3 cup white- or red-skinned potatoes, cubed
1/3 cup onion, diced
1/3 cup roasted red peppers, diced
1/2 teaspoon fresh rosemary, minced
1 1/2 cups fresh spinach
salt and pepper, to taste
2 ounces cream cheese, softened
3 eggs
1/4 cup milk
1/4 cup Gruyere, Swiss, or Pepperjack cheese, shredded
1 tablespoon all purpose white flour
1/2 teaspoon Kosher salt
1/8 teaspoon cayenne pepper
1 sheet purchased puff pastry, slightly thawed
1 egg, beaten with 1 tablspoon water
Directions:
Preheat oven to 400 degrees F. Coat four 4" quiche pans or four 10- oz. oven-proof ramekins with nonstick spray and arrange on a baking sheet.
Fry bacon in a large saute pan over medium heat until crisp; drain on a paper towel-lined plate. Pour off all but 1 tablspoon drippings and return pan to burner. Add potatoes, onion, peppers, and rosemary; cook, covered, until potatoes are tender, about 8 minutes. Stir in spinach, reserved bacon, salt, and pepper; set filling aside.
Beat cream cheese in a bowl with a hand mixer, then blend in eggs. Add milk, cheese, flour, and seasonings; beat to blend.
Roll pastry on a lightly floured surface into a 12" square. Cut into four 6" squares, then lightly press 1 square into each prepared pan. Spoon about 1/3 cup potato mixture into each pan, then pour about 1/3 cup egg mixture on top.
Fold corners of dough onto filling, brush with egg wash, and bake until crust is browned and filling is set, 20-25 minutes. Let stand 5 minutes before unmolding.

Yield: 4 pastries

*recipe from Cuisine At Home magazine (April 2008)