Mini Bacon and Egg Pastry Pies

Photo by Simon Lambert

Preparation time - 15 minutes

Cooking time - 20 minutes

Skill - easy 

Makes 8

Ingredients

• 2 sheets Heritage Bakers flaky puff pastry sheets, thawed

• 4 rashers bacon, cut into small pieces

• 8 eggs

• Chives or spring onions

• Salt and cracked pepper

Method

1. Preheat the oven 200 C fan-baked (220C bake)

2. Cut the puff pastry into 8 even squares.

3. Press a square into each muffin hole, letting the corners hang over the edges.

4. Spoon a little of the bacon and onion mixture into each case.

5. Carefully crack a whole egg into each one.

6. Sprinkle with chives or spring onion greens.

7. Season with a pinch of salt and cracked pepper.

8. Bake for about 20 minutes, or until the pastry is golden and the eggs are just set.

9. Serve warm or cold. Use a cutlery knife to help lift the pies out of the tin.

Recipe by Alison Lambert