Single Serve Bacon and Egg Pies


Mid last week I started craving something that was crunchy on the outside and soft on the inside. Something that would be total savory goodness. After some thought and internal debate I was settled on my decision. Single serve bacon and egg pies. We ate them for dinner and whilst I was totally exhausted, I savored every mouthful. Savory, crispy, crunchy, filling, perfect. My dad ate three of them.

To make 12 or so of these beauties you will need:

  • 12 Eggs
  • 500g Bacon
  • Pastry (I just used the pre made flaky puff pastry from the supermarket freezer)
  • Chutney or salsa, I used Whitlock’s Caramelised Onion

Fillings

  • An onion, chopped
  • A kumara, chopped, steam cooked and air dried
  • Frozen vegetables – peas, corn, your pick!
  • A muffin tray

To make my pies I used quite a deep muffin tray, the size of your tray will affect your pie size and the amount of ingredients you use. To prepare the tray all you need to do is grease it, this will make it easier to remove the pies once they’re cooked.

Now onto the prep! First thing you’ll need to do is roll out the pastry to line the muffin tray with. I cut out large squares of pastry and then pressed them into the tray before trimming the edges. Greasing the tray also helps keep the pastry in place.

Once all of your muffin holes are lined with pastry then it’s time to start adding your filling. You’ll need an egg per pie, then how much of the fillings you add is up to you. I highly recommend being generous with the bacon and kumara. You then add a large tea spoon of chutney to the fillings. This will inject a really yummy flavour to your pies and makes them sort of self saucing.

Once you’re satisfied with the fillings it’s time to put a lid on it. First you’ll need to make up a little glaze of melted butter and milk. You won’t need much of this, it’s just helps with sticking on the lid and giving the pies that trademark golden top. Then you’ll want to cut out the lids, I cut out circles of pastry, a little bit bigger than the hole using a large cup as an outline. Using a pastry brush lightly wipe a little glaze around the edge of the pie and then place the lid on top. Lightly brush the top of the lid with some glaze. At this point you can add little pictures to the pies with any left over pastry.

It’s now time to pop them in the oven! All they need is 30 minutes at 180 degrees celsius and you’re set! Eat the beauties straight out of the oven or keep them in the fridge to heat up the next day. They’re so delicious though that good luck keeping any around!

 

 

 

 

 

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About madicattt

Curator of The Things That Are Good. Sharing the things that stand out in the worlds of theatre, food, beauty and style.
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