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Individual egg and bacon pies
Individual egg and bacon pies
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ideal for picnics or a fresh Sunday meal with a side salad.
Ingredients:
  • 250g (about 5) bacon rashers, rind removed, excess fat trimmed, chopped
  • 40.00 ml finely chopped fresh continental parsley
  • 40.00 ml finely snipped fresh chives
  • 30g (1/3 cup) finely shredded parmesan
  • 25g (1/3 cup) finely shredded cheddar
  • 6 eggs
  • Freshly ground black pepper
  • 1 egg, extra, lightly whisked, to glaze
  • 300g (2 cups) plain flour
  • 2 tsp mustard powder
  • Pinch of salt
  • 185g butter, chilled, cubed
  • 1 egg yolk
  • 60ml (1/4 cup) iced water
Instructions:
  • For the pastry, combine flour, mustard powder, salt, and butter in a food processor until the mixture resembles fine breadcrumbs. Whisk egg yolk and water together. With the processor running, add the egg yolk mixture until the pastry just comes together.
  • Transfer the pastry to a lightly floured surface and gently bring it together using your hands. Lightly knead until smooth. Divide the pastry in half. Roll out one portion on a floured surface until 2mm thick. Use an upturned 15cm diameter saucer to cut out 3 discs. Gently press the pastry discs into 3 large non-stick muffin pans (185ml/3/4-cup size) to line them (don't worry if the pastry is unevenly fluted at the top). Repeat the process with the remaining pastry to line 3 more muffin pans. Chill the pastry-lined muffin pans in the fridge for 30 minutes.
  • 1. Preheat the oven to 190°C. 2. Cook bacon in a non-stick frying pan over medium heat, stirring occasionally, for about 5 minutes until crispy. 3. Transfer the cooked bacon to a plate lined with paper towel and let it cool for 5 minutes.
  • Mix together crispy bacon, fresh parsley, fragrant chives, sharp parmesan, and rich cheddar in a bowl. Spread half of the bacon mixture evenly on the base of the pastry cases. Crack an egg into a small dish and gently pour it into one of the pastry cases. Repeat for the remaining eggs. Season each egg with a sprinkle of pepper and the remaining bacon mixture. Lightly brush the pastry edges with extra whisked egg for a golden glaze before baking.
  • Bake in a preheated oven until the pastry turns golden and fully cooked, for about 20 minutes. Let the muffin pans sit on a wire rack for 5 minutes to cool slightly before delicately taking out the pies. Enjoy warm right away, or cool the pies on the rack for serving at room temperature. For added flavor, sprinkle a little extra pepper on top if desired.

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