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Marcus Wareing's pies are incredibly easy to put together and make great snacks for all the family. Feel free to experiment with different fillings after you've made this version a few times.
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Preheat the oven to 180°C/gas mark 4. Cut the pastry into 6 even sized pieces and use to line 6 large muffin tins, leaving the excess pastry overhanging the edges
1 sheet of puff pastry
2
In a bowl, lightly beat the eggs then add the remaining ingredients
Divide the mixture between the 6 lined moulds and place in the oven for 10-15 minutes or until the eggs are only just slightly wobbly in the centre. Serve immediately
Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'
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Bacon and egg pies
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