Bacon and egg pies
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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Ingredients
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Imperial
- 6 eggs
- 6 bacon rashers, diced
- 1 sheet of puff pastry
- 1/4 bunch of tarragon, chopped
- 60g of Emmental, grated
- 1/2 tsp salt
- 1/2 tsp black pepper
Method
1
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
- 6 eggs
- 6 bacon rashers, diced
- 1/4 bunch of tarragon, chopped
- 60g of Emmental, grated
- 1/2 tsp salt
- 1/2 tsp black pepper
3
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
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Bacon and egg pies
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