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Makes: 12 Method
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 & tips
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.
Source: Australian Good Taste - January 2004 , Page 47
Recipe by Tracy Rutherford
More recipes at:
www.taste.com.au
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Ingredients
