Want to go one better than whipping up ANZAC bikkies this weekend? Perfect for a delicious pre-dawn service snack or equally scrumptious hot from the oven and served with an icy cold beer whilst watching the ANZAC Day footy, these mini pies from the legends at This Little Pig Went To Market will have you winning at ANZAC Day feasting.
Plus, what’s more Aussie than a pie? Nothin, that’s what!
Warning: do not cook these alone—they are highly addictive and you may not notice you are full and have overindulged until far too late.
Bacon, Egg & Persian Fetta Mini Breakfast Pies
12 free range eggs
100ml whipping cream
2 garlic cloves
1 brown onion
3 puff pastry sheets
1 lemon thyme bunch
40g shaved parmesan
12 small cubes of Persian fetta
Butter for greasing tray
Preheat oven to 180 degrees and pop pastry sheets out to thaw.
Crack 12 eggs into a large bowl and whisk until combined. Stir in cream and mix well.
Skin and finely dice garlic and onion, and slice bacon into thick strips of around 3 cm thick.
Pull the leaves off your thyme.
In a large fry pan, heat olive oil and once hot add in your strips of bacon.
Cook until almost crispy and then add in your garlic and onion and cook until translucent.
Grease the muffin tray with butter, cut pastry sheets in quarters (4 squares) and tuck squares into the muffin holes, pushing them in and letting the edges stick upright.
Fill pastry squares with the bacon, onion and garlic mix.
Pop fetta cubes and parmesan sprinklings into each pastry square.
Pour egg mixture into muffin squares until they are full to the brim of the muffin tray line.
Top with thyme leaves and give them all a good sprinkling of pepper.
Pop them into the oven for 20-30 mins or until puffed up, golden and cooked through.
Looking for more recipe inspo? Here's How To make The Best Looking Cake Of Your Life!
Image credit: This Little Pig Went To Market