:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/IYp0llLWn2xCjuKsa64q/b7b8d6ef61e12f94c0d2be85f76b06.jpeg "Traditional Breakfast Egg and Bacon Pies")
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Traditional Breakfast Egg and Bacon Pies
These delicious egg and bacon pies make for a perfect breakfast or brunch option. Packed with savory bacon and creamy eggs, encased in a flaky pastry, they are sure to please your taste buds.
Ingredients
- 8 strips of bacon
- 4 letters of pre rolled puff pastry
- 8 large eggs
- 1⁄4 Cup milk
- 1⁄2 Cup shredded cheddar cheese
- chopped spring onions
- salt and pepper to taste
- Optional fresh garnish
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Directions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a non-stick skillet, cook the bacon until crispy. Remove from the pan, drain excess grease on paper towels, and chop into small pieces.
Roll out the puff pastry sheets onto a clean, flat surface. Using a round cookie cutter (approximately 5 inch diameter), cut 8 circles from the pastry sheets.
Place 4 of the pastry circles onto the prepared baking sheet. These will be the bases of your pies.
In a medium bowl, whisk together the eggs and milk. Season with salt and pepper.
Divide chopped bacon, shredded cheese, and spring onions equally between the 4 pastry circles on the baking sheet.
Pour the egg mixture into each pie, ensuring it evenly covers the fillings. Leave a small border free of filling around the edges.
Put the remaining 4 pastry circles on top of each pie as lids. Press together the edges to seal the pies, and crimp them with a fork.
Make a small slit on the top of each pie for steam to escape.
Optional: lightly brush the top of each pie with beaten eggs.
Bake the pies in the preheated oven for approximately 20-25 minutes, or until the pastry is golden brown.
Once baked, remove the pies and let them cool for a few minutes before serving.
Garnish with fresh parsley, if desired, before serving.
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TammersTraditional Breakfast Egg and Bacon Pies
These delicious egg and bacon pies make for a perfect breakfast or brunch option. Packed with savory bacon and creamy eggs, encased in a flaky pastry, they are sure to please your taste buds.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a non-stick skillet, cook the bacon until crispy. Remove from the pan, drain excess grease on paper towels, and chop into small pieces.
Roll out the puff pastry sheets onto a clean, flat surface. Using a round cookie cutter (approximately 5 inch diameter), cut 8 circles from the pastry sheets.
Place 4 of the pastry circles onto the prepared baking sheet. These will be the bases of your pies.
In a medium bowl, whisk together the eggs and milk. Season with salt and pepper.
Divide chopped bacon, shredded cheese, and spring onions equally between the 4 pastry circles on the baking sheet.
Pour the egg mixture into each pie, ensuring it evenly covers the fillings. Leave a small border free of filling around the edges.
Put the remaining 4 pastry circles on top of each pie as lids. Press together the edges to seal the pies, and crimp them with a fork.
Make a small slit on the top of each pie for steam to escape.
Optional: lightly brush the top of each pie with beaten eggs.
Bake the pies in the preheated oven for approximately 20-25 minutes, or until the pastry is golden brown.
Once baked, remove the pies and let them cool for a few minutes before serving.
Garnish with fresh parsley, if desired, before serving.
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