Entertaining

Individual bacon and egg pies

Name: Individual bacon and egg pies recipe
Yield: 8
Ingredients: 375g puff pastry; 300g smoked streaky bacon, thinly sliced into thin 3mm strips; 240g sour cream; 20.00 ml each finely chopped chives; 40.00 ml finely grated lemon zest; 2 garlic cloves, crushed; 8 eggs; Chilli jam, to serve

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by Dominic Smith

Jun 03, 2025

These cute individual bacon and egg pies look impressive, but are so easy to make. They're the ideal baked treat to dish up warm, or at room temperature, for your next brunch or picnic event. Serve with your choice of relish or sauce, or just enjoy on their own, with a sprinkle of salt flakes and freshly ground black pepper. You’ll need 8 x 3/4-cup capacity individual fluted tart pans for this recipe.

2 (375g) sheets frozen puff pastry, thawed (we used Carême)
300g smoked streaky bacon, thinly sliced into thin 3mm strips
1 cup (240g) sour cream
1 tbs each finely chopped chives and flat-leaf parsley, plus extra chives, to serve
2 tbs finely grated lemon zest
2 garlic cloves, crushed
8 eggs
Chilli jam, to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced. Lightly grease base and sides of 8 x 3/4-cup capacity individual fluted tart pans. Cut pastry sheets into quarters and, working with one piece of pastry at a time, line base and sides of pans. Trim excess pastry and freeze for 15 minutes.
2.

Cook bacon in a medium frypan over medium-high heat, stirring occasionally, for 3-4 minutes, until light golden. Drain bacon on paper towel and allow to cool for 5 minutes. Meanwhile, place sour cream, herbs, zest and garlic in a small bowl, season and stir to combine. Divide cooled bacon between pastry shells. Spoon sour cream mixture over bacon and spread flat. Bake for 15 minutes, or until pastry is beginning to turn golden. Crack an egg into each pie and bake for a further 10-15 minutes, until pastry is golden and egg is cooked. Allow to stand for 5 minutes before removing from pans.
3.

Serve hot or at room temperature, topped with extra chives and a dollop of chilli jam.