Line trays with baking paper. Place 1 sheet down the middle of the tray longways leaving the ends exposed. Fill the ends with a 1/4 piece of pastry. Wet between the sheets & press with a fork.
Line with a screwed up & straightened out piece of baking paper and pour blind baking rice/beads in on top of the paper.
Blind bake bases for 20 mins @ 180c
Toss diced bacon in a little oil, salt & pepper and roast in the 170c oven for approx 10 mins, turning at 5 mins until coloured.
Pour boiling water over peas and leave to sit for 2 minutes to cook.
Mix all filling ingredients together and place into blind baked shells.
Blend egg mix together with stick blender.
Pour over filling in shell.
Bake 170c for 20 mins and turn
Cooke for a further 10 mins or until golden, cooked through and puffing.
Cool and reheat portions @ 150 for 6-8 mins to achieve internal temp of 70c.