Bacon & Egg Savouries are not standard anywhere in the world. This version will impress your guests and make you look like a kitchen magician.
Bacon & Egg Savouries are a wonderful lightish snack to take the edge off your hunger, or as a party finger food, or served piping hot from the oven instead of canapes, which is what I often do. When I have too many eggs, I’ll whip some of these savouries up and park them in the freezer. Because they’re not particularly dense, they heat up very quickly in the oven – ten minutes from frozen to hot . Ideal for when you get those unexpected guests. I have never met anyone yet who didn’t want to make short work of more than the one I put on their plate, and kids love them.
They do freeze well, but they need to be frozen as soon as they are cool otherwise the pastry starts to sag and soften. Even in this condition though, heating them to piping hot in the oven will usually have them looking fresh and smelling divine.
Bacon & Egg Savouries
- 2 sheets frozen puff or flaky puff pastry
- 5 small free range eggs
- 2 rashers streaky bacon (other bacon is probably fine, I just use streaky)
- 1/4 of a small brown onion
- 12 x inch square slices of cheese (or shavings enough for 12 savouries)
- Italian parsley (optional)
- White pepper
- Salt to taste
- Lightly flour your working surface and lay your sheets of pastry side by side and leave them to thaw.
- Beat the eggs with salt and pepper to taste and stand aside.
- Finely chop onions – I do this by slicing very thin pieces and then cutting cross-wise. Chop the parsley very finely, and also the bacon. The trick with anything you wish to appear delicate is to chop everything as finely as you can. Shave or cut your cheese – again delicately – cheese should not be a dominant flavour – it should be a background hint.
- By now the pastry will have thawed. Use a breakfast cup to cut out circles of pastry. Grease a muffin pan and then put each circle of pastry in a muffin container.
- Put a few bits of onion, not more than a level teaspoon worth, in the bottom of each pastry case. Put a few pieces of bacon, not more than a teaspoon full, in each case. Add two dessert spoons of the egg mixture on top of each one – if you only have small muffin tins then two dessert spoons may be too much. Fill each case with egg to half a centimetre from the top. Pop a small piece of cheese, or cheese shavings on top, and finish with a sprinkle of parsley.
- Cut all the odd little triangles and bits of pastry left from cutting circles and use these to give your savouries caps. They do not need to be completely sealed. In fact it is better if they aren’t sealed because they will swell considerably with the egg content and rise quite high.
Bake at 180° for 15-20 minutes or until they are browned lightly on the top.
Serve Bacon & Egg Savouries
Serve Bacon & Egg Savouries with tomato sauce or relish, or perfectly plain. They’re full of flavour so I don’t believe they need anything else. Make sure you have enough because people will fight over these.