Ham ‘n’ egg picnic pies

Ham ‘n’ egg picnic pies

Ham ‘n’ egg picnic pies

·         45 minute

·         Makes 12

·         Easy


       Short crust pastry 500g

       Smoked thick-cut cooked ham 100g, 

       Cut into little pieces

       Double cream 100ml

       Gruyère 50g, grated

       Chives a few, snipped

       Eggs 12 small


1.    Heat the oven to 190C/fan 170C/gas 5. Butter a non-stick muffin tin. Roll out the pastry to the thickness of a 20p coin and cut into circles 3-4cm larger than the muffin holes.

2.    Push the circles down into the holes, gently moulding them to the shape – the pastry will come a little way above the rims. Fill each lined hole with scrunched up baking paper and fill with baking beans. Bake blind for  10 minutes then take out the paper and beans and keep cooking for another 5 minutes.

3.    Mix the ham, cream, gruyère and most of the chives, season and divide between the pastry cups, keeping back some cream. Crack an egg into each (if the eggs are too big leave a little white behind) and spoon over the extra cream. Sprinkle with more chives then bake for 15-20 minutes or until the eggs are set.  

Per serving 347kcal | protein 11.5g | carbs 18.9g | fat 25.1g | sat fat 10.2g | fibre 1.1g | salt 1g

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