Baby Egg Pies
For 87 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 276 calories, 11g of protein, and 17g of fat each. From preparation to the plate, this recipe takes around 25 minutes. A mixture of egg, olive oil, double cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet.
Preheat the oven to 190c/375f/Gas 5.
Rub a little olive oil into 8 holes of a muffin tin.
Roll the pastry fairly thin and cut out circles of pastry to fit or a little larger than the muffin holes. I used a small bowl.
Gently ease the pastry into each hole and prick the base once with a fork. I have tried blind baking these and to be honest, it worked out better when I pricked them with a fork. Much easier.
Bake the pastry for 5 minutes. The bases will have risen a little. Gently push them down with the back of a teaspoon. Set aside.
Saute the onion in the olive oil until soft and translucent, then add the mushrooms and cook until they are soft.
Add the peas and tomatoes and warm through in the pan with the other ingredients for a couple of minutes. Season with black pepper.
Spoon a little of the vegetable mixture into each pastry case.
Whisk the eggs with the cream or milk and season with black pepper.
Pour the egg mixture into the cases. Be generous, if the egg spills over the top of the case a little, it really doesn't matter as the egg will set anyway.
Sprinkle each pie with some grated cheddar.1
Bake for a further 7-8 minutes until the egg is set.note: These will happily keep in the fridge for a few days in an airtight container, alternatively, you can freeze them.