Bacon & egg picnic pies

Bacon & egg picnic pies

These tasty mini pies are ideal for outdoor eating. They will keep for up to 3 days in the fridge.

By , 21 September 2015
Bacon & egg picnic pies
  • Ready in: 60 mins
  • Serves: 8
  • Price: 43p per serving
Nutritional Info
Each 138g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1721KJ 411KCAL
of your reference intake.
Typical energy values per 100g: 1247kJ/298kcal.
  • 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.