Egg And Bacon Pies

These crunchy pies are an egg-cellent finger food.

The ingredient of Egg And Bacon Pies

• 2 tsp olive oil
• 2 x 175g packets shortcut rindless bacon
• 3 sheets frozen shortcrust pastry thawed
• 12 eggs
• salt freshly ground pepper
• 1 egg extra lightly beaten

The Instruction of egg and bacon pies

• preheat oven to 200u00b0c
• heat oil in a medium frying pan over medium heat cook bacon in batches for 2 3 minutes on each side until crisp drain on paper towel set aside to cool
• cut out 6 x 12cm rounds and 6 x 9cm rounds line 6 pie dishes with large pastry rounds lay half the bacon over each pastry base then crack 2 eggs into each season with salt and pepper lay remaining bacon over the eggs
• brush edges of pastry with extra beaten egg place remaining rounds over the filling seal and trim edges brush with egg make curved slits to create swirling effect in a circle reduce oven temperature to 180u00b0c bake for 20 25 minutes or until golden brown

Nutritions of Egg And Bacon Pies

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post