Everybody loves bacon and egg pies amiright? Well they sure are a winner in our house. These mini pies were created because I had some extra pastry and bacon that needed a home (like bacon every needs a home, but anyway). Best of all, they only take minutes to whip up, 25 minutes to bake, and seconds to devour. Pop them in lunchboxes, perfect for a picnic, take a plate or morning tea.
Be careful though, they’re one of those things that you blink and they’re gone. Seriously, I was eating one, (as I typed this recipe) and then it was gone, may have accused the Mr of taking my last bite, but alas, it was me. Whoops.
Ingredients (makes 6 texas muffin sized mini pies – recipe easily doubled)
approx 150 g puff pastry
3 rashers of free range middle bacon
3/4 cup frozen peas
3 free range eggs
3 tbsp milk
salt and pepper
butter to grease
Grease 6 texas muffin sized muffin holes and preheat your oven to 190 fan-bake.
On a lightly floured surface, roll pastry to make 6 x 15 cm squares. Gently press a square of pastry into each muffin hole, letting it overlap in spots, and leaving excess pastry to hang.
Roughly chop bacon and divide between the pastry cases.
Rinse frozen peas with water and drain, divide amongst pastry cases.
Lightly beat the eggs with the milk and season with salt and pepper. Pour the egg mixture into the pastry cases.
Use a pastry brush to brush a little of the egg mixture over the pastry which overhangs (this step isn’t necessary, but will make the pastry golden when it bakes).
Pop into a hot oven for 25 minutes till puffed and golden.
Leave to cool for 10 minutes before removing. Eat warm or cold with or without a dollop of your favourite chutney.