You know the family recipes that you’ve been making for years but can’t really trace? This is one of those. Something my mothers has made for as long as I can remember, something I make all the time and something whose roots cannot be traced to anything except great foodie memories.
This is a recipe that often comes out on holiday road trips. Something my mother would bake of a morning before setting off, pack into tupperware to be enjoyed at a service station between home and 1000km away.
It doesn’t need sauce, can be eaten without such refineries as plates and cutlery and it’s simply a matter of dusting off the crumbs before jumping back into the car.
- 4-5 rashers of bacon (you’ll need about 24 pieces of bacon all up)
- 4 eggs medium boiled
- 3 sheets of puff pastry
- 1/2 red onion finely chopped
- 1 egg to brush on top
- Preheat oven to 220C/400F. Line a baking tray with paper
- Cut the bacon into 5 cm strips and set aside.
- Cut the egg into halves and then divide each half into 3. Doesn’t matter if the eggs break apart, just put them back together when assembling.
- Cut the pastry sheets in half and then each half into 4 so you have 8 rectangles.
- Grab a piece of pastry and place a strip of bacon in the middle and place a section of egg and a sprinkle of onion on top.
- Brush egg along one edge and roll the pastry up to enclose.
- Brush top with eggs, cut a few slits for steam to escape.
- Bake for 20-25 minutes until golden and delicious.