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  • 25
    Feb

Recipe: Haymaker Picnic Pies

by Lisa Lyford
Recipe: Haymaker Picnic Pies

Years and years ago I made these scrummy wee pies for my friends who had just had a baby, you know how you do. Well one friend still goes on and on about how amazing they were (he's hinting like crazy)... their baby is now 14! Maybe I'll surprise him one day.

 

Regardless of the recipe being at least 14 years old, it's far too good not to share. And you guessed it, easy too. Recipe courtesy of Jo Seagar.

 

Great for kids lunch boxes.

 

 


Haymaker Picnic Pies

by Jo Seagar



Ingredients

  • 3 sheets frozen flaky pastry, thawed
  • 1 cup approx. grated cheese
  • 1 cup ham or chopped crispy cooked bacon
  • 4-5 gherkins or pickled onions finely chopped
  • 2 tablespoons finely chopped parsley
  • 2 cups cream
  • 6 eggs
  • Extra chopped parsley to garnish



Method

Preheat oven to 200°C. With a large cookie cutter press out circles of pastry approximately 12cm diameter and press into deep non-stick muffin tins, don’t worry if pastry overlaps a little. Sprinkle a few shreds of grated cheese into the base of each case (this waterproofs the bases) then divide ham or bacon and gherkins or pickled onions between the cases. Sprinkle salt and freshly ground black pepper and finely chopped parsley.

Beat cream and eggs together and pour a little into each case, being careful not to spill over the sides or overfill each case. Top each pie with a few shreds of grated cheese. Bake until golden and puffed up with the egg filling set, approximately 25 minutes. Ease out of the muffin tins as soon as they are cool enough to handle.

These are best served warm.


Special Instructions: 

These are quicker to prepare and cook than traditional bacon and egg pies for picnics but certainly run along the same principal. They're easy to handle and look like you've gone to a lot of extra trouble by making individual servings whereas they're actually easier to make. A wonderful lunchtime dish and great for any leftovers you find in the fridge.


Variations:

  • Pine nut and basil
  • Finely shredded spinach and Feta cheese
  • Red onion and chopped fresh herbs
  • Blue cheese and walnuts
  • Smoked fish and a little horseradish in the cream
  • Mussels or any shellfish with a little chopped parsley
  • Diced red, green and yellow capsicum and chilli flakes

 

 



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