Saturday, January 24, 2009

Little bacon and egg pies

Makes 12

* 3 sheets frozen ready-rolled puff pastry, thawed
* 500g bacon, thinly sliced
* 1 1/2 cups sour cream
* 1/3 cup chopped chives
* 12 eggs

1. Preheat oven to 200°C. Lightly grease 12 x 3/4-cup capacity Texas muffin pans. Cut pastry sheets into quarters. Gently ease a square of pastry into each muffin pan.
2. 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.
3. Place three-quarters of bacon into base of each pastry shell. Whisk sour cream, chives, salt and pepper until well-combined. Spoon mixture over bacon. Crack egg on top of sour cream. Top with remaining bacon.
4. 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.

Super Food Ideas - Page 21
Recipe by Dixie Elliott


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