Egg & Bacon Puff Pastries

Ingredients

• 375 gready-rolled puff pastry
• 4 rasherssmoked bacon
• 3 largeeggs
• 1 tbspmilk
• 1 pinchsalt
• 1 pinchblack pepper
• 1 tbspbutter
• 40 gcheddar cheese, grated
• 2 tbspmilk
• 10 gcheddar cheese, grated

Instructions

1. 1

   Cook the bacon

   Cook the bacon in a frying pan or on an oven tray until it is as crisp as you like. Set it aside to cool.

2. 2

   Whisk the eggs

   Crack the eggs into a jug with 1 tbsp milk, the salt and black pepper, then whisk until combined.

3. 3

   Scramble the eggs

   Melt the butter in a pan over low heat. Add the eggs and stir regularly, scraping the bottom of the pan, until nearly cooked but still wet. Set aside.

4. 4

   Cut the pastry

   Heat the oven to 180°C fan or 200°C conventional. Unroll the pastry and cut it into 6 equal squares.

5. 5

   Add the cheese

   Scatter the 40 g of filling cheese over one half of each pastry square.

6. 6

   Add the bacon

   Cut the cooled bacon into pieces and place it on top of the cheese.

7. 7

   Spoon on eggs

   Spoon the eggs over the bacon. Brush the edges of the pastry squares with milk.

8. 8

   Seal the pastries

   Fold the empty half of each square over the filling, stretching the pastry slightly first if needed. Press the edges together with a fork to seal.

9. 9

   Brush and top

   Place the pastries on an oven tray sprayed with oil. Brush their tops with milk and scatter over the remaining 10 g of cheese.

10. 10

    Bake until golden

    Bake for 20 minutes, until the pastries are golden brown.

What are egg and bacon puff pastries?

They are individual savoury pastries filled with breakfast staples: eggs, bacon and cheese. Their hand-held shape suits an American-style brunch spread, though this recipe does not depend on a particular regional tradition.

Ready-rolled puff pastry makes the preparation straightforward, while the filling is cooked before the pastries go into the oven. That gives the eggs and bacon a head start and lets the pastry bake until crisp and browned.

Nutrition and macros by portion

The nutrition label shows one serving as written: 436 calories, 10g protein, 29g carbs, 31g fat.

The pastry supplies most of the carbohydrates and a substantial share of the fat, with butter, bacon and cheddar adding further fat. Eggs, bacon and cheese contribute protein. Pair one pastry with fruit or salad for a fresh side; the supplied per-serving figures are 436 kcal, 10 g protein, 29 g carbohydrates and 31 g fat.

Choosing the ingredients

Puff pastry: Keep it chilled until you are ready to cut and fill it, so it is easier to handle. If it becomes soft while you work, pause and chill it briefly.

Bacon and cheddar: Smoked bacon brings a savoury note, while grated cheddar melts between the layers. The recipe uses 40 g inside and 10 g on top.

Eggs: Large eggs make a substantial filling for six pastries. Scramble them gently so they remain soft rather than dry.

Getting the filling right

Bacon: Cook it to your preferred crispness before assembling the pastries, then let it cool. Chopping it after cooling makes it easier to distribute across the squares.

Eggs: Stir regularly over low heat and take the pan off the heat while the eggs are still slightly wet. They will cook further during baking, so avoid scrambling them until firm.

Folding and sealing

Filling: Keep the bacon, cheese and eggs on one half of each square, leaving the edges clear. This gives you room to fold the pastry without pushing filling into the seal.

Edges: A little milk helps the pastry sides stick together, and pressing them with a fork closes the seam. Stretch the empty side gently if it does not reach over the filling easily.

How to judge doneness

Before baking: The tops should be brushed with milk and scattered with the final 10 g of cheese. Arrange the pastries on an oiled tray with enough room for the pastry to puff.

After baking: Start checking at 20 minutes; the pastries should be golden brown. Let them settle briefly before serving, as the filling will be hot.

Serving ideas

For brunch: Serve a pastry with fresh fruit or a simple green salad to add a fresh contrast to the rich pastry and filling. They also work well alongside other breakfast dishes.

For a bigger spread: Put out extra salad, sliced tomatoes or fruit so guests can choose a lighter accompaniment. Serve the pastries warm for the best contrast between flaky pastry and soft filling.

Recipe notes & tips

• Keep the pastry cool while you prepare the filling so it stays easier to fold.
• Let the bacon cool before cutting and assembling the pastries.
• Scrape the bottom of the pan regularly as the eggs cook to prevent them sticking.
• Leave a clear border around the filling so the pastry edges can seal.
• Use a fork to press the seams closed before transferring the pastries to the tray.
• Check for a golden-brown finish at the end of the 20-minute bake.

Variations

• Add spring onion: Stir a little finely sliced spring onion into the eggs before filling the pastries.
• Use another cheese: Swap the cheddar for grated cheese that melts well.
• Add herbs: Mix chopped chives into the scrambled eggs for a fresh savoury note.
• Include spinach: Wilt and drain spinach before adding a small amount to the filling.
• Make them milder: Use unsmoked bacon instead of smoked bacon.

Common mistakes to avoid

• Overcooking the eggs: Take them off the heat while they are still wet, as they continue cooking in the oven.
• Filling to the edges: Leave a clear border so the pastry can seal properly.
• Warm pastry: Chill it briefly if it softens too much to fold neatly.
• Unsealed edges: Press the folded sides together with a fork to help keep the filling enclosed.
• Skipping the cooling: Let the bacon cool before assembling so the filling is easier to handle.
• Expecting pale pastry: Bake until the tops are golden brown, allowing the full 20 minutes.

How to store

Cool leftovers promptly, place them in a covered container and refrigerate for up to 3 days. Reheat in an oven until hot throughout to help the pastry crisp again; the microwave will soften it.

Frequently asked questions