I THINK a savoury smoko would nearly be one of my favourite meals to make.
When the crew are in full swing, working their backsides off, they love nothing more than coming in for a delicious, cooked, morning smoko.
Now, I'm not sure about you, but here at Chardy Central we don't have an official afternoon smoko, but the first station I worked on when I came to the NT did.
Oh, it was like a feedlot.
I thought I had died and gone to heaven.
Then I realised I had best start exercising before I became the size of a house.
On that station, morning smoko was always savoury and afternoon smoko was sweet.
Generally, here on our station we prefer something hot and savoury cooked for smoko with baked goods such as cake, slice and biscuits always on hand for people to either pack and take out with them if they are working away from the homestead or just something to snack on.
If you get into a bit of a routine you will find your groove.
You might make Monday your baking day, when you ensure your biscuit, cake and slice containers are full.
Hopefully this will then last you the week.
6 rashers of bacon, diced
420g can of sweet creamed corn
5 sheets puff pastry, thawed
1 cup grated cheese
1/2 cup thickened cream
Salt and pepper to taste
Pre-heat oven to 200 degrees Celsius. Cut rounds from each sheet of pastry using a scone cutter that is slightly larger than the size of the pan holes.
Line rounded, greased patty tins with pastry.
(I like to use really small gem scone type patty tins, they have a rounded bottom and are the perfect size for these delicious little morsels, they also make it super easy to get the little pies out once cooked).
In a large bowl combine bacon, corn, onion, cheese, eggs, cream and salt and pepper.
Mix up so the eggs are well combined.
Spoon mixture evenly into the pastry rounds so they are almost full.
Bake for 25 minutes or until well puffed and golden.
These pies are lovely hot or cold.
Great to pack for school lunches or serve as finger food at a party.
They never go to waste.
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