During the filming, I lost count of how many pies I actually made and by the end of the day, I never wanted to see another one again.
Until now. On the day of filming, I got up extra early to make the crew these mini-bacon and egg pies for breakfast.
These pies are great individual servings and, since each one contains two eggs, are rather filling.
They can easily be made vegetarian by skipping the bacon and adding a few more veges. Some baked pumpkin would go down a treat. I added peas because we had some lying around in the freezer.
Oh, these make great picnic treats, too!
Also, I am a huge fan of cold bacon and egg pie, so the leftovers make a perfect snack!
I used a strip of streaky bacon per pie, but that was only because I had a pack in my fridge that needed using.
You will need a Texan muffin pan for this. They are around $10 at New World and they come in handy for so many things. Unfortunately, because there are only six spots in each pan you will need to do this in two batches (unless you have two trays).
Allow half a sheet of flaky puff pastry, four eggs and at least a rasher of bacon per person. And peas (if you want them).
Mini-bacon and egg pies
Serves 4
2 sheets pre-rolled flaky puff pastry, cut into quarters
16 eggs
4-6 rashers of shoulder bacon, chopped
2 onions, sliced into wedges
½ cup frozen peas
salt and pepper to taste
cooking spray for the tray
Preheat the oven to 200degC. Spray your Texan muffin pan with the cooking spray.
Slice the bacon and onion and sauté until cooked and translucent.
Once the pastry has defrosted, gently press each square into a muffin pan. You will get a triangular edge poking out but that is ok. Make sure it is well-fitted into the bottom.
Sprinkle the bacon and onion evenly across the eight pies. Do the same with the frozen peas.
Gently crack two eggs into each pie. Don't worry if they slightly overflow.
Season with salt and pepper.
Bake for 25-30 minutes or until the pastry is golden and the egg is firm when gently pressed.
Serve with a dollop of good old tomato sauce. Enjoy!
