22 August 2009

Breakfast Baked Puff Pastry Pies

I've been having a rather hectic week at work. In at 9am and out at about 3am. Been pretty much just living off Domino's Chicken Wings and Pizza every single night at work. So after pulling myself out of bed this morning, I went to check out what was available in my fridge.

I had a leftover sheet of puff pastry in my freezer (after my banana tarte tatin adventure the previous week), some eggs, bacon and mushrooms. My open puff pastry pie recipe came to mind for a lazy Saturday brunch.

This recipe is actually quite versatile, you can substitute the main ingredients with almost anything you have available. I have made this before with left over roast pumpkin, sundried tomatoes and feta cheese. However, for today I pulled out my usual big breakfast ingredients, stir fried them for a bit, then placed them in a large muffin cups lined with puff pastry and poured some egg over the top. This recipe pretty much lets you add anything into the puff pastry cups. The egg which can be beaten or left whole is used to hold the ingredients together. One thing to remember, is to place the muffin tray with just the puff pastry into the pre-heated oven until the pastry just starts to puff. Its then removed and the cooked ingredients are added with the raw egg then placed back into the oven for about 15 mins at 180C or until egg has cooked.

Breakfast Baked Puff Pastry Pies
  • 1 buttered large muffin tray
  • 1 sheet of Puff Pastry (divide the sheet into 4 smaller pieces)
  • 4x Eggs (lightly beaten)
  • 1/2 cup of shredded cheddar cheese
  • Salt & Pepper
The following can be substituted with whatever you have available:
  • 1 cup mushrooms (sliced)
  • 2 pieces of bacon (sliced)
  • 1/2 Onion (sliced)
  • Cherry Tomato (halved)
  • Olives (pitted)
  • Shallots (finely sliced) - Optional


  1. Butter the muffin tray and preheat oven to 200C
  2. Drape & press the puff pastry into the tray molds and place into the oven until the puff pastry as just started to turn golden brown. (should take no longer than 5 mins). Lower the oven to 160C after the puff pastry molds have been removed.
  3. Meanwhile, stir fry together your chosen ingredients. I had mushrooms, bacon, onions, tomato and olives. Then set aside.
  4. Lightly beat the eggs, add in shredded cheese and season with salt and pepper.
  5. Take the puff pastry tray, and spoon in about 2 tablespoons of the egg & cheese mixture, top with the stir fried ingredients. Then pour in the remaining egg & cheese mixture.
  6. Sprinkle with some shallots over the top of the puff pastry pies.
  7. Then place into the oven at 160C for about 15-20 mins.
  8. Remove from the muffin trays and serve with some tomato sauce squeezed over the top of the pastry pies.

Makes 4 puff pastry pies. Enjoy.. :)

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