Bacon & egg pies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
Showing items 1 to 3 of 6
- little oilfor the tin
- 500g pack all-butter shortcrust pastry
- little flourfor dusting
- good knob of butter
- 1 small onionfinely chopped
- 8 rashers back bacontrimmed of any fat and diced
- ½ tsp ground mace
- 2 large eggs
- 2 tbsp crème fraîche
- 12 quail eggs
- few pinches poppy seeds
Nutrition: per pie
- kcal277
- fat19g
- saturates7g
- carbs19g
- sugars1g
- fibre1g
- protein8g
- salt1.3glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Grease each hole of a 12-hole muffin tin, then line each with a long strip of baking parchment. Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 10-11cm circles (you may need to re-roll trimmings). Press a circle into each hole to line. Wrap the remaining pastry in cling film.
step 2
Melt the butter in a frying pan and fry the onion and bacon until the onion is softened and the bacon crisping and browning. Stir in the mace for 1 min, then transfer to a bowl to cool for 5 mins. Stir in 1 egg and the crème fraîche with plenty of seasoning. Divide mixture between the holes and press down firmly with the back of a spoon to make a dip in the middle. Crack 1 quail’s egg into each hole, then season lightly. Beat the remaining egg, then brush over the edges of the pastry.
step 3
Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, carefully pressing pastry edges together to seal – don’t let the egg escape. Brush with remaining egg and sprinkle with poppy seeds. Bake for 25-30 mins until golden. Cool in the tin, then carefully lift out using the parchment strips to help.
