Bacon & Egg Pies
These delightful individual quail egg pies are perfect for a special brunch or picnic. Encased in flaky all-butter shortcrust pastry, each pie is filled with a flavorful mixture of bacon, onion, and crème fraîche, topped with a delicate quail's egg and a sprinkle of poppy seeds. With a golden crust and a creamy, savory filling, these mini pies are sure to impress your guests and tantalize your taste buds.
— Constant Cookbook
Ingredients
- little oil , for the tin
- 500g pack all-butter shortcrust pastry
- little flour , for dusting
- good knob of butter
- 1 small onion , finely chopped
- 8 rashers back bacon , trimmed of any fat and diced
- ½ tsp ground mace
- 2 large eggs
- 2 tbsp crème fraîche
- 12 quail eggs
- few pinches poppy seeds
Instructions
- Heat oven to 200C/180C fan/gas 6. Grease each hole of a 12-hole muffin tin, then line each with a long strip of baking parchment. Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 10-11cm circles (you may need to re-roll trimmings). Press a circle into each hole to line. Wrap the remaining pastry in cling film.
- Melt the butter in a frying pan and fry the onion and bacon until the onion is softened and the bacon crisping and browning. Stir in the mace for 1 min, then transfer to a bowl to cool for 5 mins. Stir in 1 egg and the crème fraîche with plenty of seasoning. Divide mixture between the holes and press down firmly with the back of a spoon to make a dip in the middle. Crack 1 quail’s egg into each hole, then season lightly. Beat the remaining egg, then brush over the edges of the pastry.
- Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, carefully pressing pastry edges together to seal – don’t let the egg escape. Brush with remaining egg and sprinkle with poppy seeds. Bake for 25-30 mins until golden. Cool in the tin, then carefully lift out using the parchment strips to help.
Cook Time
45M
Prep Time
PT35M
Yield
MAKES 12
Nutrition
- Calories: 277 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1.3 milligram of sodium
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