Lunchbox Bakes – Individual Bacon + Egg pies – 2 Ways!

Individual bacon and egg pies are a perfect lunch box treat.  They are simple to make and super delish.  This post has two recipes: one for a classic bacon and egg pie, and another for curried bacon and egg pies; a twist on the traditional. 
I wanted to try making a curried egg pie as curried eggs remind me of Primary School.  I remember my Mum making me a plate of curried eggs to take for a shared lunch.  I was really embarrassed, they looked gross, I was sure I would get made fun of and they wouldn’t be eaten.  I also remember that everyone loved them and I had an empty plate to take home to my Mum.  I think I felt pretty silly as I had made such a fuss in the morning about how terrible it was that I was being made to take curried eggs.  Mum knows best huh?
Both pie varieties are yummy.  The recipes make 6 individual pies, or you can make them as one large pie if you prefer.  For a large pie, I would egg wash any visible pastry and give it longer in the oven.  Courtenay has shared her recipe for a family sized bacon and egg pie on the blog before, which is really moreish, and I recommend you try that out too!

Classic Bacon and Egg Pies:

2 sheets flaky pastry
12 rashers middle bacon, rind removed
1 tomato cut into 6 wedges or 6 cherry tomatoes cut in half
12 eggs
¼ cup cream
70g ricotta cheese
Salt and pepper

Preheat the oven to 200°C.  Grease a 6 hole Texas muffin tin.
Cut the pastry into 6 squares.  Ease the pastry squares into the muffin tray, extending the pastry 1cm above the tops of the holes.
Line each pastry case with two rashers of bacon.  Place a wedge of tomato (or a cut cherry tomato) in each pie case and season with the salt and pepper.
Break 6 eggs into a bowl and whisk in the cream and ricotta cheese.
Break the remaining eggs carefully into the prepared muffin tins.  Pour over the egg and cream mixture, so the cases are nearly full.
Bake for 25 minutes or until the you can press down on the tops of the pies and no liquid seeps out.

*These pies are quite nice served with a little bit of pesto.

Curried Egg and Bacon Pies:

1 tablespoon cumin seeds
2 sheets flaky pastry
12 rashers middle bacon, rind removed
1 tomato cut into 6 wedges or 6 cherry tomatoes cut in half
12 eggs
¼ cup cream
70g ricotta cheese
1 ½ teaspoons curry powder
Salt and pepper

Preheat the oven to 200°C. Grease a 6 hole Texas muffin tin.
In a frying pan, toast the cumin seeds over a medium heat for 1 – 2 minutes, shaking the pan every 30 seconds to prevent burning.  Set aside.
Cut the pastry into 6 squares. Ease the pastry squares into the muffin tray, extending the pastry 1cm above the tops of the holes.
Line each pastry case with two rashers of bacon. Place a wedge of tomato (or a cut cherry tomato) in each pie case and season with the salt and pepper.
Break 6 eggs into a bowl and whisk in the cream, ricotta cheese and curry powder.
Break the remaining eggs carefully into the prepared muffin tins. Pour over the egg and cream mixture, so the cases are nearly full.  Sprinkle the cumin seeds over the top of the pies.
Bake for 25 minutes or until the you can press down on the tops of the pies and no liquid seeps out.

*A spicy chutney is the perfect accompaniment for these pies.

Find out more about Lunchbox Bakes and how you can be involved, on our Lunchbox Bakes Page!