Whitebait and Bacon Pies

Method

• Step-by-Step Method for Whitebait and Bacon Pies
• Preheat oven to 200°C (180°C fan) or 400°F.
• Line a baking tray with parchment paper.
• Place a frying pan over medium heat, add a little oil.
• Add diced bacon to frying pan and cook until golden and crisp, then set aside to cool.
• In a mixing bowl, combine whitebait with cooked bacon.
• In another bowl, lightly beat 2 eggs.
• Add beaten eggs to the whitebait and bacon mixture.
• Sift in plain flour and fold gently to combine.
• Pour in milk and mix until just combined.
• Stir in grated cheese, chopped parsley, chives, and dill.
• Season mixture with salt and pepper to taste.
• Lay out the puff pastry sheets on a lightly floured work surface.
• Cut pastry sheets into circles or squares large enough to line individual pie tins or muffin pans.
• Line greased pie tins with the pastry, pressing gently into base and sides.
• Spoon whitebait and bacon filling evenly into each pastry case.
• Cover each pie with another piece of pastry, trimming excess and sealing edges by pinching or pressing with a fork.
• Make a small slit in the top of each pie for steam to escape.
• Brush the tops with the beaten egg for glaze.
• Place pies on prepared baking tray.
• Bake in preheated oven for 20–25 minutes or until pastry is golden and puffed.
• Remove pies from oven and cool in tins for a few minutes before serving.
• Plate with extra chopped parsley or chives for garnish.
• Suggest serving warm with a crisp green salad and lemon wedges.