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Egg and bacon pies
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Prep Time:
5 minutes
5 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
45 minutes
45 minutes
Crunchy egg pies - the perfect finger food!
Ingredients:
- 2 x 175g packets shortcut rindless bacon
- 3 sheets frozen shortcrust pastry, thawed
- 12 eggs
- Salt & freshly ground pepper
- 1 egg, extra, lightly beaten
Instructions:
- Preheat your oven to 200°C.
- In a medium frying pan over medium heat, heat oil. Cook bacon in batches, 2-3 minutes per side, until crispy. Drain on paper towel and let cool.
- Cut 6 x 12cm and 6 x 9cm rounds from the pastry. Line 6 pie dishes with the larger rounds. Divide the bacon in half and place it on the pastry bases. Crack 2 eggs into each dish. Season with salt and pepper. Top the eggs with the remaining bacon.
- Brush the edges of the pastry with extra beaten egg. Top with the remaining rounds, seal, and trim the edges. Brush the top with egg wash and make curved slits for a decorative swirling effect. Lower oven temperature to 180°C and bake for 20-25 minutes until golden brown.