Name: Egg and bacon pies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 2 teaspoon olive oil; 3 rashers rindless bacon, halved; 1 red onion, thinly sliced; 3 cherry tomatoes, halved; 1 tablespoon parsley leaves; 6 eggs

Egg and bacon pies

Serves 6

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Ingredients

2 sheets frozen shortcrust pastry, thawed

2 teaspoon olive oil

3 rashers rindless bacon, halved

1 red onion, thinly sliced

3 cherry tomatoes, halved

1 tablespoon parsley leaves

6 eggs

Method

1.Preheat oven to 200°C.

2.Using a saucer as a guide, cut three 13 cm rounds from each pastry sheet. Use to line 6 x 11cm pie pans. Cover the pastry with squares of baking paper and fill with dried rice or beans. Bake blind for 10 minutes. Remove paper and rice, and bake for a further 5 minutes. Reduce oven to 180°C.

3.Meanwhile, heat oil in a non-stick frying pan on high. Cook bacon for 2-3 minutes. until lightly browned. Set aside to cool. Reduce heat to medium and sauté onion in the same pan for 5- 10 minutes, until caramelised. Season to taste.

4.Divide onion between pastry eases. Add the bacon, tomato and parsley. Carefully crack an egg into each case.

5.Bake for 15-20 minutes, until egg has set. Carefully remove from pie pans and eat as a snack or for breakfast.

If you don’t have individual pie pans, use a 23cm pie plate – you may need to use 1 less egg.
Note

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Ingredients

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