Why leek, egg and bacon pies?
This recipe was created with inspiration when I realised that I did not have the right ingredients to make short crust pastry for my pie Quiche Lorraine.
With anticipation I looked in my freezer hoping to find a batch of short crust pastry from previous baking days but instead found filo pastry. After a little though, a few changes and some creativity these beautiful little pies were born, and I have not looked back since.
I love these pies because they are so easy to make, and are always impressive. You can eat them warm or cold as they travel well.
Instead of making the traditional savoury custard that fills a quiche and other pies I crack a whole egg into each pie to create a great little surprise in these pastry bundles. To me they are perfect because they remind you of breakfast- the best meal of the day - anywhere, any time.
Play around with the ingredients by replacing them with anything from cherry tomatoes, fetta, pesto or even smoked salmon. I do suggest however that you keep the whole egg and the little amount of savoury custard I include in this recipe to keep them moist.
1 small leek, thinly sliced
3 rashes bacon rind off, finely chopped
1/2 bunch parsley, roughly chopped
5 free range eggs
120 ml cream
1 packet Filo Pastry
50g butter, melted
Preheat oven to 180 degrees Celsius. If you are using frozen filo pastry make sure to allow it to defrost for a good hour in the packaging.
For the filling, heat a little oil in a large fry pan, add the leeks, bacon and a pinch of salt Cook on a medium heat and continue to stir until the leeks are translucent and the bacon is golden. Add the chopped parsley and take off the heat. Season with a little more salt, if needed, and plenty of pepper.
In a separate bowl whisk together 1 egg with the cream and set aside.
For the pastry, fold out the filo pastry cut the sheets in half to make two piles of 30cm squares. Taking two sheets at a time place them on a clean surface and brush with a little melted butter. With another two sheets place on top at a 45-degree angle to the first square. (You will create a kind of diamond shape). Brush again with butter and continue to repeat the pattern with two more 2-sheet pastry bundles.
Repeat this process another three times until you have four individual filo pastry diamonds.
Using a large muffin tin place 1 filo diamond into one of the moulds and press into place, leaving enough pastry to over hang. Continue with the other three. (I tend to use a six-hole muffin tin and place two pies at each end to leave enough space for the hanging pastry.)
Divide the leek mixture amongst the pies and press down firmly with the back of a spoon. Gently crack one egg into each pie and spoon two tablespoons of the egg and cream mixture over each raw egg.
Gently gather up the edges and squeeze to close. Brush lightly with the rest of the melted butter and bake in the over for 20-25 minutes or until golden.
Allow to cool in the tin for five minutes before serving.