Recipe Card

Mini Bacon & Egg Pies


  • 4 rashers smoked streaky bacon, snipped into small strips
  • 3 spring onions, greens and whites separated, both thinly sliced
  • 2 tsp sunflower oil
  • 1 x 320g pack Jus-Rol Puff Pastry Sheet
  • 1 heaped tbsp chopped parsley
  • 1 tsp English mustard
  • 10 medium eggs

Equipment required

  • Baking tray
  • Frying pan
  • Muffin Tin


  1. Preheat the oven to 200°C (180°C fan oven) Gas Mark 6 with a flat baking tray on the middle shelf. Put the bacon strips into a cold, non-stick, frying pan, then fry until golden. Stir in the spring onion whites for 1 minute, then tip into a bowl and leave to cool while you prep the tin.
  2. Use the oil to lightly grease 8 holes of a large muffin tin (not a silicone one). Unroll the pastry and cut into 8 squares. Press a pastry square into each muffin hole to line, leaving the corners poking out over the top.
  3. Add most of the parsley, the mustard, 2 eggs and some salt and pepper into the bacon mixture with the spring onion greens. Use a fork to beat everything together, then divide the mixture between the tarts.
  4. Carefully crack a whole egg into each tart and sprinkle with the last of the parsley. Sit on the pre-heated baking sheet and bake for 25 minutes until the pastry is golden and egg firm. Lift the pies out with the help of a cutlery knife and enjoy warm or cold – with a dollop of red or brown sauce.

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