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    • Whitebait and Bacon Pies

    Whitebait and Bacon Pies

    Mark Sharron
    Easy
    1 hour
    02-Apr

    Whitebait and Bacon Pies are a delicious and easy-to-make savoury treat. Made with whitebait, bacon, eggs, cheese, and herbs, these pies are a great way to add a bit of variety to your lunch or dinner. With a golden, flaky pastry and a savoury filling, these pies are sure to be a hit!

     

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    Ingredients

    • 500g whitebait
    • 250g bacon, diced
    • 2 eggs
    • 1/2 cup plain flour
    • 1/2 cup grated cheese
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons chopped fresh dill
    • 1/2 cup milk
    • Salt and pepper, to taste
    • 2 sheets of ready-made puff pastry
    • 1 egg, beaten, for glazing
    • Oil, for frying

    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.