Last year, I frequently made and delivered these beauties to my favourite Critic employees, Sam, Alex and Dan, for their lunches. I did tend to get some odd looks as I walked down George Street holding boxes of hot and delicious smelling pies.
These make great picnic date food (my brother can vouch for that), a good substantial party food or even a quick and easy dinner option. Make the most of the remaining good weather and pack a batch of these up, take them outside and munch down on them whilst sitting on your favourite moth-eaten blanket from St Vincent de Paul’s.
All you need is a few sheets of flaky puff pastry, eggs, bacon and a couple of onions. Feel free to add greenery in the form of parsley or peas if you so wish. I like to use Texan muffin pans for these (find them in the baking section of New World) as it makes a nice substantial pie. You can use normal muffin tins but you will have to cut the pastry a little smaller and you get less filling in them.
I tend to only eat two of these things but the boys seem to be able to nail at least three when I make them. It’s really easy to make more or less depending on the number of mouths you have to feed.
IngredientsServes 4 (three pies each.)
- 3 sheets pre-rolled flaky puff pastry, cut into four squares
- 16-18 eggs
- 8 pieces of shoulder bacon
- 3 onions, sliced into thin wedges
- 1⁄2 cup frozen peas (optional)
- Chopped parsley (optional)
- Salt and pepper to taste
- Cooking spray for the tray
- Texan muffin pan
- Preheat the oven to 200 degrees.
- Spray your Texan muffin pan with the cooking spray. Lay the pastry sheets out to defrost to the point they are malleable (DO NOT MICROWAVE).
- Sauté the onion wedges until translucent. Put to one side. Pan fry the bacon and, once cooked to your liking, chop up into pieces.
- Generously spray the insides of each muffin pan well with cooking spray. Once the pastry has defrosted, gently press each square into a well of the 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 pieces and onion evenly across the pies. Do the same with the frozen peas and parsley if using.
- 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. Pop out of the tins with a butter knife.
- Repeat the pie production until you have all the pies you need.
- Serve with a good dollop of good old tomato sauce!