Photo: Priscilla Du Preez
Bacon & egg pies
11 ingredients
35 min + 45 min
MAKES 12
openrecipes
Individual shortcrust pastries that fall somewhere between a Scotch egg and a Gala pie - super for a summer spread
Estimated Nutrition (whole recipe, rough)
841
Calories
24g
Protein
35g
Fat
106g
Carbs
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Pastry | not in our table | 0 |
| Mace | not in our table | 0 |
| Quail | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- little oil , for the tin
- 500g pack all-butter shortcrust pastry
- little flour , for dusting
- good knob of butter
- 1 small onion , finely chopped
- 8 rashers back bacon , trimmed of any fat and diced
- ½ tsp ground mace
- 2 large eggs
- 2 tbsp crème fraîche
- 12 quail eggs
- few pinches poppy seeds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes