Individual bacon and egg pies made from puff pastry, eggs, red onion, parsley, garlic, milk and parmesan. Perfect for picnics!
These individual Bacon and Egg Picnic Pies are a fun twist on the classic large pie. Made with flaky puff pastry and filled with a savoury mix of bacon, eggs, onion and a touch of tomato relish, they're perfect for picnics, lunchboxes or easy entertaining. Serve them warm or at room temperature - they're always a crowd-pleaser!
For a gluten free take on these pies, check out these Bacon and Egg Cups that use bacon instead of pastry as the casing
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Ingredient notes:
- Pastry: Puff pastry creates a golden, flaky shell that holds everything together beautifully.
- Bacon: I love to use streaky bacon to make these pies. When you cook it with the red onion in the pan, the fat renders down and makes the bacon caramelise.
- Eggs: This is a great recipe to use when eggs are on special! As it calls for 10....
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Spray a 12-hole Texas muffin tray with cooking oil. Cut the puff pastry to fit each muffin hole, pressing gently to line the sides. Trim any excess.
Cook the bacon and red onion in a large frying pan over a medium heat for 5-10 minutes until browned. Add the crushed garlic for the final minute and cook until fragrant. In a large jug whisk together the eggs, milk and parsley then season well with salt and pepper.
Divide the egg mixture evenly between the pastry cases. Use tongs to add the cooked bacon, onion and garlic to each pie. Add a small dollop of tomato relish to each, then grate over a little parmesan.
Bake for 25 minutes or until golden and cooked through. Allow to cool slightly in the tray before lifting out. Serve hot or at room temperature.
Recipe FAQs:
Yes! These are perfect for making ahead. Store them in the fridge and reheat when needed.
Absolutely. Once cooked and cooled, freeze in an airtight container. Reheat straight from frozen in the oven until hot through.
Definitely. Spinach, capsicum or mushrooms would all work well-just cook off any moisture first.
Storage:
Store your pies in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months. Warm your pies in the oven at 160°C until heated through
Top tips:
- Leave a little space at the top of each pie so the egg mixture doesn't overflow while baking.
- Cooking the bacon and onion first ensures everything is flavourful and avoids excess moisture in the pies.
- Using a Texas muffin tin is gives you nice deep pies, but standard muffin tins work too-just adjust the pastry size.
- Make sure you cool the pies slightly before removing. This helps the pies hold their shape and prevents the pastry from breaking.
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Bacon and Egg Picnic Pies
Individual bacon and egg pies made from puff pastry, eggs, red onion, parsley, garlic, milk and parmesan. Perfect for picnics!
Ingredients
- 3 sheets frozen puff pastry, thawed
- 250g streaky bacon, finely chopped
- 1 red onion, thinly sliced
- 2 clove garlic, crushed
- 10 eggs
- ¼ cup milk
- Handful fresh parsley, finely chopped
- ¼ cup tomato relish
- 10 g parmesan, grated
Instructions
- Preheat the oven to 180°C fan bake. Spray a 12-hole Texas muffin tray with cooking oil.
- Cut the puff pastry to fit each muffin hole, pressing gently to line the sides. Trim any excess.
- Cook the bacon and red onion in a large frying pan over a medium heat for 5-10 minutes until browned. Add the crushed garlic for the final minute and cook until fragrant.
- In a large jug whisk together the eggs, milk and parsley then season well with salt and pepper.
- Divide the egg mixture evenly between the pastry cases. Use tongs to add the cooked bacon, onion and garlic to each pie.
- Add a small dollop of tomato relish to each, then grate over a little parmesan.
- Bake for 25 minutes or until golden and cooked through.
- Allow to cool slightly in the tray before lifting out. Serve hot or at room temperature.
Notes
- Great for picnics or lunchboxes.
- Can be stored in the fridge in an airtight container for 2–3 days.
- Reheat in the oven to re-crisp the pastry.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 210Total Fat: 14gSaturated Fat: 4gUnsaturated Fat: 10gCholesterol: 177mgSodium: 456mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 13g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Carolyn says
Just what I was looking for VJ in the wee pie area. Now I know this is far removed from pies but would your Mum n law have a plain sultana cake recipe she would love to share please? I look forward to Christmas when I shall make her cake and wondered if she has a recipe in the mean time.
Many thanks VJ
VJ cooks says
What a great idea! We'll put sultana cake on the list!
Jennifer Margaret Noonan says
Hi Vanya - what is the name of the pastry you use ? so many brands around - you will know the best.
VJ cooks says
I actually just use whatever the supermarket has in stock! This recipe was made with Edmonds Flaky Pastry which has since been discontinued. However I regularly bake with both Pams and Woolworths brand flaky pastry and they work equally well.