Bacon & egg pies

Bacon & egg pies

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(1 ratings)

Prep: 35 mins Cook: 45 mins

Easy

Makes 12
Individual shortcrust pastries that fall somewhere between a Scotch egg and a Gala pie - super for a summer spread

Nutrition and extra info

Nutrition: per pie

  • kcal277
  • fat19g
  • saturates7g
  • carbs19g
  • sugars1g
  • fibre1g
  • protein8g
  • salt1.3g
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Ingredients

  • little oil, for the tin
  • 500g pack all-butter shortcrust pastry
  • little flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • good knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 rashers back bacon, trimmed of any fat and diced
  • ½ tsp ground mace
  • 2 large egg
  • 2 tbsp crème fraîche
  • 12 quail egg
  • few pinches poppy seeds

Method

  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.

  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.

  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.

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Comments (2)

morethan66's picture

It would be really nice if GF actually replied to questions, then everyone would benefit from the answers

jobber19's picture

Can these be frozen?

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