Bacon and Egg Mini Pies with Crunchy Shortcrust Pastry

• a little oil

  for the tin

• shortcrust pastry with butter (packet)↗500 g
• a little flour

  for dusting

• large portion of butter
• small onion1

  finely chopped

• bacon strips↗8

  fat‑free, diced

• ground nutmeg↗½ tsp
• large eggs↗2
• crème fraîche↗2 tbsp
• quail eggs↗12
• a few pinches of poppy seeds

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Grease each well of a muffin tin (12 wells) with oil, then line them with long strips of parchment paper. On a flour‑dusted surface roll out about two‑thirds of the shortcrust pastry and cut 12 circles 10–11 cm in diameter (roll out the remainder if needed). Place each circle into a well forming a base. Wrap the remaining pastry in cling film.

2. 2

   In a pan melt the butter and sauté the finely chopped onion together with the bacon cubes until the onion is soft and the bacon is crisp and golden. Add ½ tsp ground nutmeg, cook for another minute, then transfer to a bowl and let cool for 5 minutes. Add 1 large egg and 2 tbsp crème fraîche, mix well. Distribute the mixture into the tins, pressing with the back of a spoon to create a small well in the centre. Crack one quail egg into each tin and lightly salt. Beat the remaining large egg and brush the pastry edges with it.

3. 3

   Roll out the remaining pastry and cut 12 circles 6–7 cm in diameter. Cover each pie with a lid, gently pressing the edges to seal so the egg does not escape. Brush them with the remaining beaten egg and sprinkle with poppy seeds. Bake for 25–30 minutes until golden. Cool in the tin, then carefully remove using the parchment strips.