Bacon And Egg Canapés
These delectable bacon and egg canapés are the ultimate bite-sized treats for any occasion. The crisp pastry cases hold a creamy mixture of mashed hard-boiled eggs and tangy mayonnaise, topped with a half of a quail's egg and a savory strip of crispy bacon. Garnished with fresh rocket leaves, these canapés are not only visually delightful but also packed with delicious flavors that will impress your guests.
— Constant Cookbook
Ingredients
- 150g/5½oz plain flour
- 100g/3½oz cold butter
- 1 free-range egg
- 2 tbsp sunflower oil
- 4 thin rashers rindless streaky bacon
- 2 free-range eggs, hard boiled, peeled
- 4 tbsp mayonnaise
- salt and fresh ground black pepper
- 6 quails
- fresh rocket
Instructions
- For the pastry pulse the flour and butter in a food processor until the mixture resembles breadcrumbs.
- With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly.
- Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12 hole muffin tin.
- Prick the base of the pastry with a fork, and freeze for one hour.
- Preheat the oven to 200C/400F/Gas 6.
- Bake the pastry cases for 15-18 minutes or until lightly browned and cooked through. Remove from the oven and transfer to a wire rack to cool.
- For the bacon and egg filling, heat the oil in a small non-stick frying pan and fry the bacon over a medium heat for 1-2 minutes on each side until crisp. Drain on kitchen paper.
- Mash the hensâ eggs with the mayonnaise, adding salt and freshly ground black pepper to taste.
- Spoon the mixture into the pastry cases.
- Cut the quailsâ eggs in half and place on top. Add a strip of bacon to each one and garnish the canapés with rocket leaves.
Cook Time
30M
Prep Time
PT2H
Yield
Makes 12
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