Saturday, January 29, 2011

Little Bacon and Egg Pies






















This morning we visited a friend who has chickens. I love it when we visit her as it is about a 40 minute drive so is always a good chance to chat about where food comes from and play our guessing game of "Name the animal." (I say the food and the boy's have to name the animal that they think the food source comes from) Before I even stop the car the boy's are pointing to the chicken coop ready to collect the waiting eggs. Today we were lucky enough to find six eggs, all of which safely made it home. I thought it was a great chance to re-visit some of our Dr Seuss books, Green Eggs and Ham, and Scrambled Eggs Super.
After reading our books we decided to make quick and simple little Bacon and Egg Pies from our collected eggs. (Fortunately I had all the ingredients in the freezer!)
Ingredients
3 sheets frozen ready-rolled puff pastry, thawed
500g bacon, thinly sliced
1 1/2 cups milk
1/3 cup chopped chives
12 eggs


Method
Preheat oven to 200°C.
Lightly grease 12 x 3/4-cup capacity muffin pans.
Cut pastry sheets into circles using a glass.
Gently ease a circle of pastry into each muffin pan.
Cook bacon in a small frying pan over medium-high heat for 3 to 4 minutes or until light golden. Drain bacon on paper towel and allow to cool for 5 minutes.
Place three-quarters of bacon into base of each pastry shell.
Whisk eggs, milk, chives, salt and pepper until well-combined.
Spoon mixture over bacon. (Sprinkle with cheese if you like)
Bake for 25 to 30 minutes or until pastry is golden and filling is cooked. Allow to stand for 5 minutes before removing from pan. Season and serve hot.

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