Name: Bacon & egg pies
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: Makes 12
Cuisine: British
Ingredients: little oil for the tin; 500g pack all-butter shortcrust pastry; little flour for dusting; good knob of butter; 1 small onion finely chopped; 8 rashers back bacon trimmed of any fat and diced; ½ tsp ground mace; 2 large eggs; 2 tbsp crème fraîche; 12 quail eggs; few pinches poppy seeds

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Bacon & egg pies

Bacon & egg pies

Sarah Cook

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Makes 12

Easy

Prep: 35 mins

Cook: 45 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Individual shortcrust pastries that fall somewhere between a Scotch egg and a Gala pie - super for a summer spread

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Ingredients

Nutrition

Units:

MetricUS

little oil

for the tin
500g pack all-butter shortcrust pastry
little flour

for dusting
good knob of butter
1 small onion

finely chopped
8 rashers back bacon

trimmed of any fat and diced
½ tsp ground mace
2 large eggs
2 tbsp crème fraîche
12 quail eggs
few pinches poppy seeds

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Nutrition: per pie

kcal277
fat19g
saturates7g
carbs19g
sugars1g
fibre1g
protein8g
salt1.3g

low

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.

Recipe from Good Food magazine, May 2012

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A star rating of 4.5 out of 5.2 ratings

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