Cream Cheese Pastry:
3 cups plain flour
pinch of salt
400g cream cheese, roughly chopped
250g cold butter, cubed
3 spring onions, roughly chopped
½ cup parsley leaves
½ cup coriander leaves
freshly ground salt and black peppercorns, to taste
4 rashers bacon, roughly chopped
Fit the food processor with the work bowl and multipurpose blade. Place the flour and salt into the bowl and pulse. On speed 1, add the cream cheese and butter quickly through the small chute, until a soft dough forms. If time allows, wrap in plastic wrap and chill in the refrigerator for 10 minutes.
Preheat the oven to 200C (180C fan forced). Grease 4 large individual pie tins or 1 x 22cm round pie plate with butter.
Lightly roll out or press out the pastry between two sheets of baking paper and line pie tins, trimming away excess. Cut excess into thick strips and set aside.
Line tins with baking paper and fill with beans or weights. Blind bake for 8 minutes. Remove weights and paper and bake for a further 3 minutes to dry out pastry base.
Fit the processor with the mini bowl with the mini blade. Place the spring onions, parsley and coriander into the bowl, pulse until chopped. Add the eggs, salt and pepper and pulse until combined. Fill the pastry cases with the egg filling and top with bacon.
Gently twist pastry strips and press gently over pies, attaching the strips at the edges.
Place tins onto a baking tray and bake for 20-25 minutes or until golden and firm.
Allow to cool for 10 minutes before removing from tins.