Bacon & egg pies
Individual shortcrust pastries that fall somewhere between a Scotch egg and a Gala pie - super for a summer spread
Difficulty and servings
MAKES 12
Preparation and cooking times
Prep 35 mins
Cook 45 mins
- 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.
- 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.
- 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.
PER PIE
277 kcalories, protein 8g, carbohydrate 19g, fat 19 g, saturated fat 7g, fibre 1g, sugar 1g, salt 1.3 g
Recipe from Good Food magazine, May 2012.
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http://www.bbcgoodfood.com/recipes/2137657/
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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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Difficulty and servings
MAKES 12
Preparation and cooking times
Prep 35 mins
Cook 45 mins
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
PER PIE
277 kcalories, protein 8g, carbohydrate 19g, fat 19 g, saturated fat 7g, fibre 1g, sugar 1g, salt 1.3 g
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30 June 2012
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