BACON & EGG Hand Pies – The Ultimate Grab and Go Breakfast!

Ingredients

• 8 slices Streaky Bacon (cut into pieces after crisping)
• 1 medium Tomato (ends removed, diced into cubes)
• 3 large Large Egg (hard boiled, cooled, chopped)
• 4 oz Cream Cheese (softened)
• 0.5 cup Cheddar Cheese (shredded, preferably sharp)
• 1 tablespoon Fresh Parsley (optional, chopped)
• 0.25 teaspoon Black Pepper (freshly ground)
• pinch Salt (optional, adjust for bacon saltiness)
• 1 sheet Puff Pastry Sheet (thawed if frozen)
• 1 large Egg (beaten with 1 tbsp water for egg wash)
• 1 tablespoon Olive Oil (for frying if needed)

Instructions

1. Dice the Tomato

   Remove the ends of the tomato and cut it into small cubes; avoid thin slices so the pieces stay visible in the pie.

   Time: PT5M

2. Hard‑Boil the Eggs

   Place the eggs in a pot, cover with cold water, bring to a boil, then simmer 10‑12 minutes. Transfer to an ice bath to stop cooking, peel and set aside.

   Time: PT12M

3. Cook the Bacon

   Cut the streaky bacon into strips, add to a hot skillet and fry until crisp, rendering the fat. Remove, let cool, and keep the pieces whole.

   Time: PT8M

4. Sauté the Tomato Cubes

   Add a splash of the reserved bacon fat to the skillet, toss in the tomato cubes and cook for about 2 minutes, just until they soften slightly.

   Time: PT2M

5. Prepare the Pastry

   On a lightly floured surface, cut the puff pastry sheet into 6 equal squares (or circles). Keep the pieces covered with a plastic bag to prevent drying.

   Time: PT5M

6. Mix the Filling

   In a mixing bowl combine softened cream cheese, chopped bacon, sautéed tomato, chopped hard‑boiled eggs, shredded cheddar, parsley, pepper and a pinch of salt. Mix until evenly distributed.

   Time: PT5M

7. Assemble the Hand Pies

   Place a generous spoonful of filling in the center of each pastry piece. Fold over to form a triangle or rectangle, press edges with a fork to seal, cut a few slits on top, and brush with beaten egg wash.

   Time: PT10M

8. Bake

   Preheat the oven to 190°C. Arrange the pies on a parchment‑lined baking sheet and bake for 20‑25 minutes, or until golden brown and puffed.

   Time: PT25M

   Temperature: 190°C

9. Cool and Serve

   Remove the pies from the oven, let them rest for 5 minutes before serving. They can be eaten warm or cooled completely for a grab‑and‑go snack.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

20g

Fiber

1g