Friday, 25 June 2010


“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” - Doug Larson

It will be a long winter this year… The temperature plummeted this evening and the rain fell. As I made my way home in the dark, in the crowded train I considered the very full day. It was another busy one where lots was achieved. We had the auditors around for the week and this afternoon they finished up. It was a relatively good report they gave and in the afternoon we celebrated by having drinks in the staff room. The feeling was one of camaraderie and the team spirit was high.

As it was my turn to cook tonight, I made these bacon pies. Easy and well suited for a winter’s evening. And we all need a cholesterol fix every now and then! At least there was plenty of green salad and red wine to accompany the meal and fresh tartly sweet mandarins for dessert!



•    2 tsp olive oil
•    350 g rindless shortcut bacon
•    3 sheets frozen shortcrust pastry, thawed
•    12 eggs
•    Salt
•    Freshly ground pepper
•    Ground nutmeg
•    1 egg, lightly beaten


•    Preheat oven to 200°C.
•    Heat oil in a medium frying pan over medium heat.
•    Cook the bacon in batches for 2 minutes on each side until cooked. Drain on paper towels and set aside to cool.
•    Cut out 6 x 12 cm rounds and 6 x 9 cm rounds of pastry. Line 6 pie dishes with the large pastry rounds. Lay half the bacon over each pastry base, then crack 2 eggs into each. Season with salt, pepper and nutmeg and stir so the yolks are broken up. Lay the remaining bacon over the eggs.
•    Brush edges of pastry with the beaten egg. Place the remaining small rounds over the filling, seal and trim edges. Brush with egg. Slits the pastry to create vents in a swirling effect in a circle.
•    Reduce oven temperature to 180°C. Bake the pies for 20-25 minutes or until golden brown.

1 comment:

  1. just looking at the recipe caused my cholsterol to read about 2,000 points