So i had some puff pastry left over in the freezer, and was thinking what i could do with it when thought of how my Nan makes her Egg & Bacon Pie.
The only problem was, i didn't have a huge pie dish on hand or enough people to share it with... And i certainly didn't want to be left alone with a whole pie to myself... Because it's obvious what would have happened... I would've eaten it all!
I decided the safest approach would be to make a single serve Egg & Bacon Pie in my new ramekins, and to omit some of the egg yolks used, seeing as the fat content for this tasty treat is already considerable thanks to the puff pastry and the bacon :)
I don't remember ever learning Nan's recipe, but oh i remember eating it... and from memory i put a few things together to create this delicious beauty!
.JPG) |
| Egg & Bacon Pie |
- 1/4 square sheet of ready rolled puff pastry
- 1 egg
- 2 egg whites
- 2 rashers of bacon diced
- 1 teaspoon of finely chopped fresh parsley
- Salt & Pepper
Method
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit) and lightly grease ramekin
- In a small saucepan fry bacon on a medium/high heat until the fat has rendered down or until the bacon is crispy. Set aside once done.
- Lay pastry over the ramekin and mould to shape (you can leave the edges from the square hanging over or tuck them around the rim)
- In a small bowl whisk together the egg and additional egg whites, then mix in the bacon pieces and some fresh parsley and season with salt and pepper. Add to the ramekin on top of the pastry. Make sure not to overfill the ramekin as the eggs will rise quite a bit.
- Bake in the oven for 25 - 30 minutes or until the pastry is puffed and golden. Serve in the ramekin or wait for the pie to cool a little and turn it out onto a plate.
This recipe is extremely easy and variable.
Feel free to add whatever you want!
I think next time i might add some chives and tomatoes....
The opportunities are endless!
ENJOY!
