Bacon & egg pies

400 kcal or less afternoon tea buffet come over for tea gala pie garden party individual pies jubilee mini pies over an hour picnic pork pies scotch egg pies scotch eggs shortcrust special occasion spread springtime summertime tea party tea stand weekend

N/A

Makes 12

Source

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

Method

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.