Heat oil in large pan. Add onion, cover and cook over low-medium heat for 30 minutes, or until golden brown. Don't rush! Then transfer to a bowl to cool.

Add bacon to the pan and cook until crisp.

Grease two 12-hole muffin pans.

Lay pastry on work surface and cut 12 rounds from each with an 8cm cutter.

Mix bacon with onion, mustard and season with pepper. Place small amount in each tin.

Beat eggs with milk and pour over the onion and bacon.

Preheat oven 200°C.

Bake for 15-20 minutes, or until puffed and golden brown. Then remove from pans and cool on wire racks.