Bacon Egg Phyllo Mini Pies Food

MIXED MINI PIES

Steps:

• For the pie crusts: Preheat the oven to 425 degrees F. Coat a 12-cup muffin pan with baking spray.
• Unroll the pie crusts on a clean surface. Cut 6 circles from each crust (12 total) with a 3 1/2-inch plain-edged round cutter. Press a circle of dough into each of the 12 cups of the muffin pan, lightly pressing the dough up the sides (they will not reach the tops of the cups). These will be your pie crusts.
• Poke the bottom of 4 of the pie crusts with a fork and place cupcake liners into the poked crust cups only. Fill each liner with 2 tablespoons uncooked rice. Refrigerate the pan while you prepare the fillings.
• For the crumble topping: Mix together the flour, oats and brown sugar in a small bowl. Stir in the melted butter until well combined. Set aside until ready to use.
• For the fillings: Begin filling the dough cups. (The 4 cups with the cupcake liners filled with uncooked rice will remain that way during the bake and will be filled after the bake.) Mix together the cream cheese, powdered sugar, vanilla and salt in a small bowl until well combined. Divide the cream cheese mixture between 2 of the empty dough cups. Divide the cherry pie filling between 2 of the remaining empty dough cups. Divide the blueberry pie filling between 2 of the remaining empty dough cups. Divide the grape jam between the remaining 2 empty dough cups.
• Mix half of the crumble topping with the lemon zest in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the blueberry pie filling to make blueberry lemon crumble pies. Mix the remaining crumble topping with the crushed peanuts in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the grape jam.
• Bake the pies: Transfer the pan to the oven and bake until the crumbs on the 4 crumb-topped pies are golden, about 15 minutes. Allow to cool completely.
• Finish the pies: Remove the cupcake liners filled with rice from the 4 baked and unfilled crusts.
• For the strawberry cream pies: Toss the diced strawberries with the granulated sugar and a splash of vanilla in a small bowl. Divide the mixture between the 2 pies filled with the cream cheese mixture. Drizzle the pies with the caramel sauce.
• For the cherry pies: Divide the toasted almonds over the 2 pies filled with the cherry filling. Microwave the white chocolate and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies. Top the center of each pie with a bit of whipped cream.
• For the PB and J pies: Microwave the peanut butter and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies filled with the grape jam and peanut-crumble topping.
• For the lemon raspberry pies: Divide the lemon curd between 2 of the empty baked pie crusts. Top each pie with 3 raspberries. Dust each pie with a bit of powdered sugar and finish with a mint leaf.
• For the s'mores pies: Divide the hazelnut spread between the last 2 empty baked pie crusts. Mix the graham cracker crumbs and melted butter together in a small bowl. Sprinkle half of the mixture over each pie. Cut the marshmallow in half crosswise. Top each pie with one half of the marshmallow. Using a kitchen blowtorch (brulee torch), toast each piece of marshmallow to the desired level of toasted-ness.
• Transfer the pies to a cake stand or platter and enjoy!

BACON LATTICE BREAKFAST PIE

Steps:

• Preheat the oven to 400 degrees F.
• Arrange 5 strips of the bacon in parallel rows on a baking sheet lined with parchment, the edges of the slices touching but not overlapping. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under to form a lattice.
• Spray an 8-inch square baking dish with cooking spray. Roll the puff pastry into a 12-inch square and press into the bottom and up the sides of the prepared dish. Trim the edges that overhang with a paring knife. Whisk the eggs, half-and-half, cheese, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Pour into the puff pastry shell. Bake the bacon lattice and the eggs until the bacon is just starting to crisp and the eggs are still jiggly in the center but slightly set, about 15 minutes.
• Use two spatulas to lift the bacon lattice and place it on top of the eggs. Continue baking until the bacon is golden brown and crisp and the eggs are set, about 25 minutes. The eggs will be very puffy (they will deflate as the pie rests). Let sit for 10 minutes before serving.

BACON EGG PHYLLO MINI " PIES"

Steps:

• Preheat the oven to moderately hot (200°C). Grease a 12 hole (1/3 cup capacity) muffin pan.
• Cook bacon in heated pan, stirring, about 5 minutes or until brown and crispy; drain on absorbent paper.
• Cut 48 x 10cm squares from pastry sheets. Brush squares with butter place 4 squares over base, extending up sides, of each prepared pan hole. Break eggs into holes, top with tomato, cheese and bacon, bake in moderately hot oven, uncovered, about 15 minutes or until egg is cooked and cheese has melted. Carefully lift pies out of pan.
• Just before serving, sprinkle with chives and pepper.

MINI ONION BACON PIES RECIPE BY TASTY

Steps:

• Preheat oven to 325˚F (170˚C).
• Saute bacon in a medium-sized frying pan. Add squash and onion, until the onions are translucent and the squash golden brown. Season with sage, salt, and pepper. Set aside to cool.
• Roll out pie crust into an even thin layer. With a 6-inch (15 cm) diameter bowl, cut out 6 circles. Fill a 6-cup cupcake tin with the cutouts.
• Mix eggs, sour cream, and milk. Season with salt and pepper.
• Add the onion-pumpkin-bacon mixture into the cups.
• Carefully pour egg mixture into every cup. Decorate pies with leftover pie crust, if desired.
• Cover edges and decoration with egg wash.
• Bake for 40 minutes or until egg mixture is cooked through and crust is golden brown. (Cover top with aluminum foil for the last 10 minutes if decoration gets too dark.)
• Enjoy!

BACON AND EGG PIE WITH PHYLLO PASTRY

Steps:

• In a large skillet, saute the bacon until tender crisp. Add 1 - 2 T water to scrape down the cooked on bits. Stir until the water is absorbed. Set aside.
• Stir in softened goat cheese into the onion. Set aside.
• Take one sheet of phyllo and place on the counter. Cover the remaining sheets with a clean dish cloth. Brush sheet with melted butter. Repeat with remaining sheets. (See note about presentation) Place in a pie dish and fold edges.
• Spread cheese mixture over phyllo. Whisk eggs with cream and Dijon mustard. Pour over cheese and bake for 20 minutes in a 375 oven.
• Remove pie from oven and sprinkle cut tomatoes, chopped bacon, chives, mushrooms (if using).
• Bake until eggs are set and phyllo is golden; about 30 - 35 minutes.
• Let stand for 10 minutes before serving.
• Note on Presentation: The sheets are rectangle -- the dish is round. You can either stagger the sheets so that they are not all lined up together or you can cut the sheets so that they are a bit more uniformed. If you left the sheets as is and place them in the pie, once the sheets are folded, the pie bunches up in one area and is sparce in another.
• Variation: Grilled veggies or wild mushrooms would be a nice addition. If using frozen mushrooms, thaw first before adding them to the pie.

BACON & EGG PIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Grease each hole of a 12-hole muffin tin, then line each with a long strip of baking parchment. Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 10-11cm circles (you may need to re-roll trimmings). Press a circle into each hole to line. Wrap the remaining pastry in cling film.
• Melt the butter in a frying pan and fry the onion and bacon until the onion is softened and the bacon crisping and browning. Stir in the mace for 1 min, then transfer to a bowl to cool for 5 mins. Stir in 1 egg and the crème fraîche with plenty of seasoning. Divide mixture between the holes and press down firmly with the back of a spoon to make a dip in the middle. Crack 1 quail's egg into each hole, then season lightly. Beat the remaining egg, then brush over the edges of the pastry.
• Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, carefully pressing pastry edges together to seal - don't let the egg escape. Brush with remaining egg and sprinkle with poppy seeds. Bake for 25-30 mins until golden. Cool in the tin, then carefully lift out using the parchment strips to help.

MINI EGG & BACON PIES

Steps:

• Whisk together eggs, milk, cream, parmesan, salt, and pepper.
• Cut 5 rounds out of each sheet of pastry, and use the rounds to line the holes of 2x12 large cup muffin pan.
• Divide the chopped bacon between the pastry rounds.
• Pour egg mixture over bacon, to almost at the top of the pastry.
• Top each pie with a slice of tomato.
• Bake for 20 minutes at 200°C.