MINI BACON AND EGG PIES
I’m not sure which part of this meal I like better – the mini bacon and egg pies, or the broccoli Caesar salad! Filo pastry offers a lighter alternative to your standard bacon and egg pie.
Caesar salad and bacon and egg pie are the perfect pairing, given you often find bacon and eggs in Caesar salads anyway.
If I have one recommendation for this meal (or any filo-based recipe, for that matter), it’s to eat it before you need to do the vacuuming. Royce and I always manage to get pieces of pastry all over the floor – please tell me it’s not just us?!
MINI BACON AND EGG PIES
I’m not sure which part of this meal I like better - the mini bacon and egg pies, or the broccoli caesar salad! Filo pastry offers a lighter alternative to your standard bacon and egg pie.
Ingredients
PIES
- 6 sheets filo pastry (150g)
- 2 Tbsp olive oil
- 30 g baby spinach (1.1oz)
- 3 Tbsp tomato relish (optional)
- 1/4 cup finely grated parmesan (23g)
- 200 g bacon (7oz)
- 6 jumbo (size 8) eggs
SALAD
- 1 broccoli
- 1/3 cup plain, unsweetened yoghurt (80ml)
- 2 Tbsp mayonnaise
- 1 Tbsp lemon juice
- 1 tsp soy sauce
- 1/4 tsp garlic powder
- 60 g cos lettuce (2.1oz)
- 1/4 cup shaved parmesan (23g)
- 60 g croutons* (2.1oz) (approximately)
Instructions
Preheat oven to 180ºC (360ºF) fan bake.
MAKE PIES
Using a pastry brush, lightly grease a 6-hole Texas muffin pan with a little of the olive oil. Brush one side of two of the filo pastry sheets with oil and stack on top of each other. Fold in half then cut in half (to form two almost squares). Gently press into two muffin holes. Repeat with remaining sheets of pastry (if there is too much excess pastry you can trim this back).
Roughly chop spinach and divide between pastry cases. Place a dollop of relish on top, if using, then a sprinkle of parmesan. Dice bacon and add to pies. Crack an egg over the top of each pie. Season with salt and pepper.
Bake pies for 20-25 minutes, until golden brown and eggs are set.
MAKE SALAD
While pies cook, chop broccoli into small pieces. Microwave on high for 1 1/2 minutes, until just tender. Whisk together yoghurt, mayonnaise, lemon juice, soy sauce and garlic powder. Season to taste with salt and pepper.
Place lettuce and broccoli in a large salad bowl. Just before serving, arrange parmesan on top, drizzle with dressing and top with croutons.
SERVE
Take pies out of oven. Leave to cool for 1-2 minutes, then remove from tin and serve with salad.
Recipe Notes
WINE MATCH: An un-oaked Chardonnay.
GLUTEN-FREE OPTION: Try gluten-free wraps (warm them a little and brush with olive oil before placing in the tins) or gluten-free pastry instead of filo pastry. Make sure relish, bacon and mayonnaise are gluten-free. Use gluten-free soy sauce. Try gluten-free croutons (see ‘make your own croutons’ tip below).
INGREDIENT SWAPS / NOTES: You can omit the tomato relish if you don’t typically like sauce or relish with pies.
*MAKE YOUR OWN CROUTONS: Croutons are really easy to make yourself if you don’t want to use store-bought ones. Slice two pieces of toast bread into small cubes and toss in a little olive oil. Season with salt and pepper. Arrange in a single layer on an oven tray and bake at 180ºC (360ºF) fan bake for approximately 10 minutes. You should have time to do this and then make the salad while the pies are cooking.
STORING AND REHEATING: Store pies and salad separately. Salad should be assembled just before serving. Pies can be reheated in the microwave but are best in the oven, so that the filo retains its light, crisp texture.
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