Wednesday, 7 May 2014

Cheesy bacon and egg pies


Quick idea for school lunch boxes, or perhaps an after school snack. Or you could just make a batch of these and keep on hand in the fridge for hungry people for breakfast. Or a picnic. Just about anywhere really!



What you'll need

Makes about 12 pies

1 roll shortcrust pastry, from your supermarket
300g packet middle bacon or ham, rind removed and roughly chopped
1 small brown onion, peeled and very finely chopped
8 eggs, lightly beaten
1 cup grated cheese of your choice
1 cup pouring cream
Salt and pepper to season

Butter for greasing


What to do

Preheat your oven to 180 degrees Celsius. Thoroughly grease a 12-hole muffin tin with butter.

Roll the pastry out onto a clean tea-towel on your bench top. Use a small, sharp knife to divide the pastry into 12 even squares. Gently lift each square and place into each hole of the muffin tin. Gently mold the pastry to the muffin tin holes. You can trim or neaten the edges, or just leaves them rough as I did.

Place into the oven and blind bake for about 5 minutes.

While the pastry is baking, make the filling. In a large bowl, add all the filling ingredients and mix well. Season with salt and pepper.

Remove the pastry shells from the oven and let cool for a few minutes. They will be puffed up, but once out of the oven they will deflate a little. This is OK. Once cooled a little, fill each shell with the filling, making sure that the bacon/ham is spread evenly between each pie.

Bake in the oven for about 20 minutes or until the filling starts to brown. the filling should be slightly firm, not too wobbly or runny.

Remove and let cool for five minutes before devouring.

* If you have an extra filling, you can keep it to make scrambled eggs, or make some mini frittatas with your muffin tins. Bake in the same way as the pies but you make want to use some baking paper to line the muffin tin so nothing sticks.

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