These hearty puff pastry pies are perfect for cold winter mornings.
Photographs: Natasha Liviero
Text: Natasha Liviero
Bacon and egg breakfast pies
(Makes 6 large pies)
2 tbsp olive oil
100g purple onion, peeled
100g bacon/pancetta, chopped
1 tbsp thyme
150g sour cream
6 medium eggs
400g puff pastry
salt and pepper
Clean and chop the mushrooms, then fry with 2 tablespoons olive oil until soft. Season to taste and place in a medium-sized bowl.
In the same pan, fry the onions for a few minutes, adding the bacon/pancetta and thyme. Fry for a few more minutes until softened. Transfer to the mushroom bowl and allow to cool.
Add the cream and mascarpone to the cooled mixture and season to taste.
Set oven to 2000C and grease a large six-hole muffin pan.
Roll out puff pastry 3-4mm thick. With a cookie cutter (approximately 2cm larger than the muffin cup), cut out pastry circles and place them into the muffin cups.
Fill the muffin cups 2/3 full with the mixture and top with an egg, followed by an extra tablespoon of mixture.
Bake for 22-25 minutes and serve warm topped with microgreens.
For softer eggs, add the eggs after 12 minutes of baking. Gently push the puff pastry against the sides of the pan to make space for the eggs.