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Bacon and egg pies
Item 1 of 1
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
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Ingredients
Metric
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
SAVE RECIPE
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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