MINI ONION BACON PIES RECIPE BY TASTY
Here's what you need: pie crust, onion, pumpkin, bacon, ground sage, oil, eggs, sour cream, milk, salt, pepper, egg
Provided by Eva Merz
Categories Appetizers
Yield 6 mini pies
Number Of Ingredients 12
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!
Nutrition Facts : Calories 519 calories, Carbohydrate 37 grams, Fat 32 grams, Fiber 4 grams, Protein 21 grams, Sugar 8 grams
MINI EGG & BACON PIES
This is my little egg & bacon pie. It is very basic, made for kids, so feel free to add any little herbs, etc, that you like! They are great served either hot or cold, and my kids love them in their lunchboxes.
Provided by Sara 76
Categories Lunch/Snacks
Time 35m
Yield 24 pies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 362.3, Fat 26, SaturatedFat 7.7, Cholesterol 116.4, Sodium 229.7, Carbohydrate 23.7, Fiber 0.8, Sugar 0.6, Protein 8.4
BACON & EGG PIES
Individual shortcrust pastries that fall somewhere between a Scotch egg and a Gala pie - super for a summer spread
Provided by Sarah Cook
Categories Afternoon tea, Starter
Time 1h20m
Yield Makes 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 277 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium
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