Mini Bacon and Egg Pies

Often Katrina suddenly tells me at the last minute she needs to take a shared tea to something she is going to for the evening.

I have found these little pies can be cooked from scratch ready to go out the door in less than an hour, as long as you have the ingredients on hand. They seem to go down a treat with her friends too. I always have a pack of frozen sheets of puff pastry for pies as making it yourself takes quite a while. If you don’t have bacon a slice or two of ham would work instead.


For 8 pies

Two sheets of (frozen) puff pastry
4 -5 eggs
1 rasher of bacon
Half an onion
1 Tblsp chopped fresh parsley
Pepper to taste
A little milk


The easiest way to bake these is in silicone muffin cases in a muffin tray as they just pop out when cooked for easy packing away in a container for transport.

Pre heat oven to 210°C.
Cut circles out of the frozen pastry (keeping leftovers covered to prevent drying out) and allow to defrost before gently placing into the silicone muffin cases that are in the muffin tin.
Cut bacon into little pieces (about half cm square)
Finely chop onion and either fry a little or soften in the microwave for a couple of minutes.
Beat eggs well with the pepper and parsley.
Add the cooked onion and cut bacon pieces and mix together.
Spoon evenly among pastry cases approximately ¾ fill.
Top with the cut out pieces of left over pastry to cover the egg mix. Don’t woozy if the egg is not completely as the ‘vents’ allow for heat to escape and so not bursting.
Brush tops with the milk.
Bake for 20 to 30 minutes until just turning golden.

These will keep cooking a little if packed in foil for the trip to ‘where ever’ straight from the oven, so they can be removed from the oven before the 30 minutes.