Smoked Bacon & Scrambled Egg Pies

Makes 12 pies

My whole family have been making these little muffin sized bacon and egg pies forever, ever since Donna Hay made them popular in the late 90’s with her influential first cookbooks.  I remember as a teenager being so inspired by her food photography and the simplicity of her recipes.  Using her original concept of lining muffin trays with bought puff pastry, my own version involves buying the best smoky bacon you can get hold off, with a mustardy, cheesey filling and scrambled egg mix.  It is so satisfying whipping up a dozen of these pies and bringing out to a hungry family.  They are my go-to for when my MIL comes to visit.  She always says she only wants a coffee but I know she wont be able to resist a delicious little pie.  And she never does.  

The key to making a fab egg filling it to make sure it is well seasoned.  I also ways have a little taste of the raw mix to make sure it tastes salty enough.  It needs to be equally as flavourful as the smoky bacon, otherwise they wont be balanced.  Make a smoky fresh tomato relish with these for a complete little brunch. 

Smoked Bacon & Scrambled Egg Pies

Bacon & Egg Pies using very good smoked bacon, scrambled egg mix and mustardy cheddar. Serve them with a sweet tomato relish.

Ingredients

  • 3 sheets ready rolled puff pastry
  • olive oil
  • 6 rashers smoked Australian bacon
  • 12 large free range eggs
  • 1/2 cup cream
  • 1 tsp salt and freshly cracked black pepper
  • 1 1/2 cups mature cheddar cheese grated
  • 1 tablespoon Dijon mustard

Instructions

  • Preheat the oven to 180 degrees Celsius, conventional.
  • Slice each puff pastry sheet into quarters to create 12 even sized squares.
  • Generously oil a muffin tin with olive oil. Line the muffin holes with squares of baking paper or with ‘café muffin liners’. Alternatively a good tip is to cut 2cm strips of baking paper and place a crisscross in each muffin cup.
  • Carefully place one square of puff pastry into each of the muffin cups.
  • Trim the rind and most of the visible fat off the bacon, then slice down the centre of each rasher, lengthways. You will end up with 12 long strips of bacon. Set aside.
  • Whisk together the eggs, cream, salt and pepper in a bowl and set aside.
  • Mix together the cheese and mustard and set aside.
  • When you are ready to assemble the pies, first line the bacon inside each pie, wrapping around in one circle.
  • Sprinkle the cheese evenly between the 12 pies.
  • Finish off by evenly dividing the scrambled egg mix between the 12 pies. Its easiest to pour the egg mix in using a jug.
  • Cook in the oven for about 30 minutes or until the pastry is well cooked underneath and golden. If the pies are browning too quickly on top, turn the oven down slightly.
  • Remove from the oven and serve hot with a sweet tomato relish.
Keyword pies, scrambled eggs, smoked bacon
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