Bacon and egg pies

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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.

First published in 2015





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
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
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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