Meet "Spike", my portable pie.
Portable pies, hand held pies, small little pies that fit into the palm of your hand, are so convenient, cute, lunchbox and portion-friendly .... freezer-friendly too! So convenient to just pop one or two into the oven or microwave for that spur of the moment pangs of hunger .... I seem to be getting a lot of that these days. I've almost totally scrapped the word "diet" from my vocabulary. Can someone remind me again what that blinking word means?
I'd made these for the Culinary Smackdown Battle @ Pretend Chef in the Hand Held Meat Pies Category. The gears in my head have been grinding for the last 2 weeks and finally settled on this, combining the Onion Jam recipe that I'd posted earlier with some very basic breakfast ingredients and packed them all into a mini breakfast pie! Breakfast on the go!
Shortcrust pastry (for recipe, click here)
Onion jam (for recipe, click here)
Smoked bacon rashers
Small Eggs / Quails' eggs
Preheat oven to 180˚C.
Roll out pastry and cut out to fit base of pie cases. Prick bottom of cases with a fork several times.
Fill with a layer of onion jam.
Fold a bacon rasher into half, lengthwise, and coil it around the inside of pie case, leaving a hole in the center for the egg.
Crack in 1 egg.
Brush sides of pastry with egg white and cover with pastry. Press the edges to seal. Brush top with beaten egg. Make a small hole/slash in the top to prevent cracking.
Bake in preheated oven for 20 - 25 mins or until golden.
Best eaten warm.