Bacon & Egg Vol Au Vents
Instructions
Place the eggs in a small saucepan and cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium and boil gently for 4 minutes. Drain and place under cold running water until cooled.
Meanwhile, heat the oil in a medium non-stick frying pan over medium heat. Add the bacon and cook, turning occasionally, for 2-3 minutes or until crisp. Remove from heat and transfer to a plate lined with paper towel to cool slightly. Finely chop.
Kids' task: Peel the eggs and place in a medium bowl. Use a fork to roughly mash. Add the mayonnaise and bacon, and stir until well combined.
Kids' task: Spoon egg mixture among vol-au-vent cases and place on a platter.
Notes
You can make these pies to the end of step 3 up to 4 hours ahead. Store in an airtight container in the fridge. Carry out step 4, 30 minutes before serving. Cover with plastic wrap and set aside at room temperature.
