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Bacon & egg pies

Bacon & egg pies

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

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

Nutrition: per pie
HighlightNutrientUnit
kcal277
fat19g
saturates7g
carbs19g
sugars1g
fibre1g
protein8g
low insalt1.3g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, May 2012

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Rating: 5 out of 5.2 ratings
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