Start your meal with this nice plate: Bacon and egg canapés
How to Make Bacon and egg canapés
Preparation time:
1-2 hours
Cooking time:
10 to 30 mins
Serves:
Makes 12
Ingredients
For the pastry
- 150g/5½oz plain flour
- 100g/3½oz cold butter
- 1 free-range egg
For the bacon and egg filling
- 2 tbsp sunflower oil
- 4 thin rashers rindless streaky bacon
- 2 free-range eggs
- 4 tbsp mayonnaise
- salt and fresh ground black pepper
- 6 quails’ eggs, hard boiled, peeled
- fresh rocket
Method
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For the pastry pulse the flour and butter in a food processor until the mixture resembles breadcrumbs.
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With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly.
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Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12 hole muffin tin.
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Prick the base of the pastry with a fork, and freeze for one hour.
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Preheat the oven to 200C/400F/Gas 6.
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Bake the pastry cases for 15-18 minutes or until lightly browned and cooked through. Remove from the oven and transfer to a wire rack to cool.
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For the bacon and egg filling, heat the oil in a small non-stick frying pan and fry the bacon over a medium heat for 1-2 minutes on each side until crisp. Drain on kitchen paper.
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Mash the hens’ eggs with the mayonnaise, adding salt and freshly ground black pepper to taste.
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Spoon the mixture into the pastry cases.
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Cut the quails’ eggs in half and place on top. Add a strip of bacon to each one and garnish the canapés with rocket leaves.
