Preheat oven to 200 degrees C. Grease 6 small pie tins.
Roll out the short crust pastry then cut out circles a bit larger than your pie tins. Place these in the pie tins then sprinkle in the ham and onion. Break the egg into each pie case (you can beat them then pour them in, if that's the texture you perfer). Sprinkle on the pepper.
Roll out the puff pastry, then cut circles the size of your pie tins. Place these on the top then seal with a fork, or your fingers. (You may have to get the rim moist).
Poke a few holes in the top, brush with the milk then bake in the preheated oven for about 20-25 minutes, until egg is cooked though. Allow to cool before serving.
I have spent ages trying to build the perfect pie. I have found that the short crust bottom and the flaky top is by far the best. If you disagree, then you can use all shortcrust.
Thank you so much for sharing this recipe! My dear Mum used to make the best Bacon and Egg Pies for us when we were kids in UK and I have never managed to find a recipe that came anywhere near looking like hers. This is it and will be making this over weekend (have my own chickens, so heaps of eggs) Thank you again. - 11 Oct 2012