Jo Seagar Recipes
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- After Dinner Treats & Special Drinks
- Bits on the Side
- Filling the Tins
- Nibbly Bits
- Sauces and Dressings
- Scrumptious Desserts & Puddings
- Small Courses and Brunch
- Soups & Breads
- The Main Event
Recommended from the store
Haymaker Picnic Pies
Ingredients
- 3 sheets frozen flaky pastry, thawed
- 1 cup approx. grated cheese
- 1 cup ham or chopped crispy cooked bacon
- 4-5 gherkins or pickled onions finely chopped
- 2 tablespoons finely chopped parsley
- 2 cups cream
- 6 eggs
- Extra chopped parsley to garnish
Method
Preheat oven to 200°C. With a large cookie cutter press out circles of pastry approximately 12cm diameter and press into deep non-stick muffin tins, don’t worry if pastry overlaps a little. Sprinkle a few shreds of grated cheese into the base of each case (this waterproofs the bases) then divide ham or bacon and gherkins or pickled onions between the cases. Sprinkle salt and freshly ground black pepper and finely chopped parsley.
Beat cream and eggs together and pour a little into each case, being careful not to spill over the sides or overfill each case. Top each pie with a few shreds of grated cheese. Bake until golden and puffed up with the egg filling set approximately 25 minutes. Ease out of the muffin tins as soon as they are cool enough to handle.
These are best served warm.
Special Instructions: These are quicker to prepare and cook than traditional bacon and egg pies for picnics but certainly run along the same principal. They're easy to handle and look like you've gone to a lot of extra trouble by making individual servings whereas they're actually easier to make. A wonderful lunchtime dish and a great vehicle for any leftovers you find in the fridge.
Variations:
Pine nut and basil
Finely shredded spinach and Feta cheese
Red onion and chopped fresh herbs
Blue cheese and walnuts
Smoked fish and a little horseradish in the cream
Mussels or any shellfish with a little chopped parsley
Diced red, green and yellow capsicum and chilli flakes
