Egg and Bacon Pies

Egg and Bacon Pies

Fabulous for entertaining, these tasty little Egg and Bacon Pies are a delicious treat for everyone!



  • 2 sheets frozen puff pastry, just thawed
  • 2 shortcut bacon rashers, thinly diced
  • 2 tsp olive oil
  • 2 spring onions, finely sliced
  • 4 eggs
  • ½ cup milk
  • ½ cup parmesan cheese, grated
  • ½ cup continental parsley, finely chopped
  • Salt & pepper to taste
  • Cooking oil spray for greasing


Method (Makes 18-24)

Preparation Time: 15 minutes
Cooking Time: 25 minutes

  1. Pre-heat your Russell Hobbs Toaster Oven to 160°c with top and bottom elements on.  Spray a 12 hole mini muffin tray with cooking oil spray.
  2. Using a circle pastry cutter (or a cup) wider than the muffin hole size, cut circles from the pastry sheets to line the muffin tray. 
  3. Heat a the olive oil in a small fry pan over medium heat.  Gently cook the bacon and spring onion until lightly browned.  Transfer to a small bowl and set aside.
  4. Place eggs, milk, parmesan cheese, parsley, salt and pepper in a medium sized bowl and beat on medium speed with an electric hand mixer for 1 minute. 
  5. Pour mixture into a jug and carefully pour the egg mix into each pastry case to ¾ full.  Sprinkle bacon and chives over the top of each tart and place in the pre-heated oven (don’t overfill them as it will bubble over).  Bake for 20-25 minutes until egg is just cooked.  Rest in the muffin tin for 5 minutes prior to serving.

TIP: This recipe also works well in a domestic oven on 180°c fan forced for the same amount of time.