• 320g light puff pastry
  • 8 rashers streaky smoked bacon
  • 200g chestnut mushrooms, sliced
  • 2 sprigs of thyme, leaves picked and chopped
  • 150g mozzarella, sliced
  • 4 eggs

To serve

  • 1 egg, beaten, to glaze
  • 16 cherry tomatoes, roasted


  1. 1

    Preheat the oven to 200°C/180°C/gas mark 6. Cut the puff pastry into 4 equal rectangles then place on a flat baking sheet and score a border into each tart roughly 2mm deep. Bake for 6 minutes until just puffed up. Remove the layer of pastry in the middle that has puffed up, making sure you still have a layer of pastry on the base and the border is in place. Leave to cool.

  2. 2

    Heat a large pan over a high heat and cook the bacon for 5 minutes until brown and crispy on both sides. Set aside on a plate lined with kitchen paper then lower the heat slightly and add the mushrooms and thyme. Cook for 5 minutes until golden brown, then set aside to cool.

  3. 3

    To assemble the pies, lay 2 pieces of bacon across each one. Spread a quarter of the mushrooms on each, leaving a space in the middle. Place the mozzarella around the sides of each pie. Crack 1 egg into a small bowl and place in the middle of a pie, repeating with the remaining 3 eggs and pies. Brush the edge of the pies with the beaten egg and bake until the egg is just cooked still with a slight wobble and the cheese is melted. Serve with roasted cherry tomatoes.

Nutritional Details

Each serving provides
  • Energy 2173kj 519kcal 26%
  • Fat 30.3g 43%
  • Saturates 13.6g 68%
  • Sugars 1.3g 1%
  • Salt 2.5g 42%

% of the Reference Intakes

Typical values per 100g: Energy 988kj/236kcal

Each serving provides

28.5g carbohydrate 2.8g fibre 31.8g protein

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