Bacon & Egg pies
- 225 g( 1½ cups) plain flour
- 150g unsalted butter, chilled and cubed
- 3–3½ tbsp iced water
- 1½ tsp mustard powder
- Good pinch of salt
- 1 quantity mustard shortcrust pastry
- 150g bacon slices, rind and fat trimmed, chopped
- 25 g (⅓ cup) finely shredded parmesan
- 25g (¼ cup) finely shredded vintage cheddar cheese
- 6 large eggs
- 1 egg yolk whisked with 1 tsp water, to glaze
- Small handful of parsley, chopped
- To make the mustard shortcrust pastry, combine the flour, mustard powder and salt in a large bowl. Add the chilled butter. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs with some larger pieces of butter still visible.
- Sprinkle 3 tablespoons of the iced water over the flour and butter mixture. Use a round-ended knife in a cutting motion to mix until evenly combined and the mixture starts holding together. Press a little of the mixture between your fingers – if it holds together easily, there is no need to add more water; if it doesn’t, add the remaining ½ tablespoon water and combine. The pastry should be soft but not sticky.
- Bring the pastry together with your hands and transfer to a cool, lightly floured bench top. Lightly and briefly knead the pastry with your fingertips for about 30 seconds, or until just smooth and soft. Shape the pastry into a disc, wrap well in plastic wrap and place in the fridge for 20 minutes to rest, then use as directed.
- To make the pies, on a lightly floured bench top, use a lightly floured rolling pin to roll out 1 portion of the pastry until 3 mm thick. Use an up-turned 13 cm saucer or bowl as a guide to cut out 2 circles. Re-roll the pastry and cut out a third circle. Line three holes of a 6-hole-185 ml capacity muffin tin with the pastry rounds, pressing them in gently. Repeat with the remaining pastry to make 6 pastry cases in total. Place in the fridge to chill.
- Meanwhile, the oven to 190°C or 170°C fan-forced.
- Cook the bacon in a small frying pan over medium heat for 5 minutes, or until crisp. Drain on paper towel and leave to cool to room temperature.
- Combine the bacon, cheeses and parsley. Scatter half of the mixture over the base of the pastry cases.
- Crack an egg into a ramekin and gently tip it into one of the pastry cases, being careful not to break the yolk. Repeat with the remaining eggs. Sprinkle with freshly ground pepper. Top with the remaining bacon mixture. Brush the pastry with the egg glaze.
- Bake in the preheated oven for 18–22 minutes, or until the pastry is cooked through and the yolks are still a little soft.
- Leave the pies to stand in the tin for a few minutes before using a palette knife to lift them out onto serving plates. Serve warm or at room temperature.