Recipes
Bacon & egg picnic pies
These tasty mini pies are ideal for outdoor eating. They will keep for up to 3 days in the fridge
These tasty mini pies are ideal for outdoor eating. They will keep for up to 3 days in the fridge
(36 votes)
Cook: 1 Hour
Serves: 8
Price: 43p per serving
Nutritional Information
Each 138g serving contains
Energy
1719kj
411kcal
1719kj
411kcal
21%
Fat
24.8g
24.8g
High
35%
35%
Saturates
8.1g
8.1g
Med
41%
41%
Sugars
2.1g
2.1g
Low
2%
2%
Salt
1.66g
1.66g
High
28%
28%
of your reference intake.
Typical energy values per 100g:
1246kj/298kcal
Typical energy values per 100g:
1246kj/298kcal
Ingredients
4 eggs
175g smoked bacon
2 spring onions, trimmed and sliced
1 tsp oil
Flour, for rolling out
500g Jus-Rol Shortcrust Pastry Block
1 tbsp Chosen by you Tomato Chutney
150ml milk
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5.
2
Put 2 eggs in a pan and cover with cold water. Heat until boiling, then simmer for 7 minutes. Drain, then cover with cold water. Leave until cold, then remove the shell and chop into small pieces.
3
Meanwhile, grill the smoked bacon and cut into small pieces. In a non-stick pan, cook the spring onions in the oil, for 2-3 minutes, until soft.
4
On a floured surface, roll out the pastry to the thickness of a £2 coin. Cut out 8 rounds about 11.5cm across, and 8 rounds of 8cm - you will need to gather together and re-roll the pastry scraps.
5
Use the larger rounds to line 8 holes in a muffin tin. Mix together the chopped egg, bacon and spring onion with the tomato chutney. Season. Divide between the pastry cases.
6
Lightly beat 2 eggs with the milk. Pour into each case to fill to about 5mm below the top. Use a little more of the milk mixture to dampen the edges of the smaller pastry rounds. Put on top to form pie lids, pressing the edges to seal.
7
Make a small hole in the top of each pie. Brush the lids with the remaining milk mixture. Bake for 30 minutes. Cool on a wire rack.