Bacon & egg picnic pies
- 4 eggs
- 175g smoked bacon
- 2 spring onions, trimmed and sliced
- 1 tsp oil
- Flour, for rolling out
- 500g Jus-Rol Shortcrust Pastry Block
- 1 tbsp Chosen by you Tomato Chutney
- 150ml milk
Pre-heat the oven to 190C/170C Fan/Gas 5. Put 2 eggs in a pan and cover with cold water. Heat until boiling, then simmer for 7 minutes. Drain, then cover with cold water. Leave until cold, then remove the shell and chop into small pieces.
Meanwhile, grill the smoked bacon and cut into small pieces. In a non-stick pan, cook the spring onions in the oil, for 2-3 minutes, until soft.
On a floured surface, roll out the pastry to the thickness of a £2 coin. Cut out 8 rounds about 11.5cm across, and 8 rounds of 8cm - you will need to gather together and re-roll the pastry scraps.
Use the larger rounds to line 8 holes in a muffin tin. Mix together the chopped egg, bacon and spring onion with the tomato chutney. Season. Divide between the pastry cases.
Lightly beat 2 eggs with the milk. Pour into each case to fill to about 5mm below the top. Use a little more of the milk mixture to dampen the edges of the smaller pastry rounds. Put on top to form pie lids, pressing the edges to seal.
Make a small hole in the top of each pie. Brush the lids with the remaining milk mixture. Bake for 30 minutes. Cool on a wire rack.