Bacon & egg pies

Contains pork – recipe is for non-Muslims only
Individual shortcrust pastries that fall somewhere between a Scotch egg and a Gala pie – super for a summer spread

Prep:35 mins
Cook:45 mins

Easy

Nutrition per serving

kcal 277
fat 19g
saturates 7g
carbs 19g
sugars 1g
fibre 1g
protein 8g
salt 1.3g

Ingredients

little oil, for the tin
500g pack all-butter shortcrust pastry
little flour, for dusting
good knob of butter
1 small onion, finely chopped
8 rashers back bacon, trimmed of any fat and diced
½ tsp ground mace
2 large eggs
2 tbsp crème fraîche
12 quail eggs
few pinches poppy seeds

Method

Heat oven to 200C/180C fan/gas 6. Grease each hole of a 12-hole muffin tin, then line each with a long strip of baking parchment. Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 10-11cm circles (you may need to re-roll trimmings). Press a circle into each hole to line. Wrap the remaining pastry in cling film.
Melt the butter in a frying pan and fry the onion and bacon until the onion is softened and the bacon crisping and browning. Stir in the mace for 1 min, then transfer to a bowl to cool for 5 mins. Stir in 1 egg and the crème fraîche with plenty of seasoning. Divide mixture between the holes and press down firmly with the back of a spoon to make a dip in the middle. Crack 1 quail’s egg into each hole, then season lightly. Beat the remaining egg, then brush over the edges of the pastry.
Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, carefully pressing pastry edges together to seal – don’t let the egg escape. Brush with remaining egg and sprinkle with poppy seeds. Bake for 25-30 mins until golden. Cool in the tin, then carefully lift out using the parchment strips to help.