Individual egg and bacon pies

Individual egg and bacon pies

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final for picnic fare or for a light Sunday dinner when salad.

The ingredient of Individual egg and bacon pies

  1. 250g (about 5) bacon rashers, rind removed, excess fat trimmed, chopped
  2. 2 tablespoons finely chopped open continental parsley
  3. 2 tablespoons finely snipped lighthearted chives
  4. 30g (1/3 cup) finely shredded parmesan
  5. 25g (1/3 cup) finely shredded cheddar
  6. 6 eggs
  7. Freshly dome black pepper
  8. 1 egg, extra, lightly whisked, to glaze
  9. 300g (2 cups) plain flour
  10. 2 teaspoons mustard powder
  11. Pinch of salt
  12. 185g butter, chilled, cubed
  13. 1 egg yolk
  14. 60ml (1/4 cup) iced water

The instruction how to make Individual egg and bacon pies

  1. To make the pastry, place flour, mustard powder, salt and butter in bowl of a food processor, and process until incorporation combination resembles fine breadcrumbs. campaign together egg yolk and water. following the motor running, mount up the egg yolk mix and process until the pastry just comes together.
  2. Transfer pastry to a lightly floured surface and bring together like your hands. Lightly knead until just smooth. Divide pastry in half. Use a lightly floured rolling pin to roll out 1 allowance in relation to a lightly floured surface until 2mm thick. Use an upturned 15cm diameter saucer as a guide to cut out 3 discs. deliberately purposefully press the pastry discs into 3 large (185ml/3/4-cup) non-stick muffin pans to line (the pastry will be unevenly fluted at the top). Repeat like steadfast pastry ration to line 3 more muffin pans. Place pastry-lined muffin pans in the fridge for 30 minutes to rest.
  3. Meanwhile, preheat oven to 190u00b0C. Cook bacon in a non-stick frying pan higher than medium heat, stirring, for 5 minutes or until crisp. Transfer to a plate lined later paper towel. Set aside for 5 minutes to cool.
  4. total tally bacon, parsley, chives, parmesan and cheddar in a bowl. Sprinkle base of pastry cases when half the bacon mixture. postponement an egg into small dish or ramekin and carefully pour it into a pastry case. Repeat with remaining eggs. Sprinkle each egg like pepper and enduring surviving bacon mixture. Carefully brush pastry edges next additional supplementary whisked egg to glaze.
  5. Bake in preheated oven for 20 minutes or until the pastry is golden and cooked through. Remove the muffin pans from the oven and place on the order of a wire rack for 5 minutes to cool slightly further on with intent removing the pies. foster warm, or cool the pies approximately the wire rack and benefits at room temperature. benefits sprinkled in imitation of a little new pepper if desired.

Nutritions of Individual egg and bacon pies

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calories: https://schema.org
calories: NutritionInformation

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