Mini Egg Bacon Pies Recipes

Steps:

• Preheat the oven to 400 degrees F
• Cut the puff pastry sheets into 35 rounds, using a 2-inch fluted pastry cutter, and fill 2 small muffin tins with the rounds. Top each muffin tin with a second muffin tin to secure the puff pastry and form pie shells.
• Bake until the pie shells are golden brown and cooked through, 15 to 17 minutes. Let cool.
• Meanwhile, coat a large saute pan with olive oil over medium heat and cook the bacon until brown and crispy and the fat has rendered out. Transfer to paper towels to drain.
• Add the leeks into the pan, sprinkle with salt and sweat until wilted. Stir in the mushrooms, sprinkle with more salt and saute until soft. Carefully pour in the whiskey and cook until the pan is basically dry. Remove from the heat and stir in the creme fraiche, followed by the bacon.
• Fill the pie shells, and serve garnished with chives.

Steps:

• Preheat oven to 325˚F (170˚C).
• Saute bacon in a medium-sized frying pan. Add squash and onion, until the onions are translucent and the squash golden brown. Season with sage, salt, and pepper. Set aside to cool.
• Roll out pie crust into an even thin layer. With a 6-inch (15 cm) diameter bowl, cut out 6 circles. Fill a 6-cup cupcake tin with the cutouts.
• Mix eggs, sour cream, and milk. Season with salt and pepper.
• Add the onion-pumpkin-bacon mixture into the cups.
• Carefully pour egg mixture into every cup. Decorate pies with leftover pie crust, if desired.
• Cover edges and decoration with egg wash.
• Bake for 40 minutes or until egg mixture is cooked through and crust is golden brown. (Cover top with aluminum foil for the last 10 minutes if decoration gets too dark.)
• Enjoy!

Steps:

• Whisk together eggs, milk, cream, parmesan, salt, and pepper.
• Cut 5 rounds out of each sheet of pastry, and use the rounds to line the holes of 2x12 large cup muffin pan.
• Divide the chopped bacon between the pastry rounds.
• Pour egg mixture over bacon, to almost at the top of the pastry.
• Top each pie with a slice of tomato.
• Bake for 20 minutes at 200°C.

Steps:

• Preheat the oven to moderately hot (200°C). Grease a 12 hole (1/3 cup capacity) muffin pan.
• Cook bacon in heated pan, stirring, about 5 minutes or until brown and crispy; drain on absorbent paper.
• Cut 48 x 10cm squares from pastry sheets. Brush squares with butter place 4 squares over base, extending up sides, of each prepared pan hole. Break eggs into holes, top with tomato, cheese and bacon, bake in moderately hot oven, uncovered, about 15 minutes or until egg is cooked and cheese has melted. Carefully lift pies out of pan.
• Just before serving, sprinkle with chives and pepper.

Steps:

• 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.

Steps:

• Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
• In medium bowl, beat remaining ingredients until blended; pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.