Cheese Onion Bacon Pies
Indulge in the irresistible flavors of these Cheese Onion Bacon Pies, a mouthwatering savory treat that’s perfect for any occasion. Featuring a buttery shortcrust pastry base, these mini pies are generously filled with crispy bacon, caramelized onions, creamy cheddar, and a luxuriously smooth cream cheese mixture. The combination of rich, smoky, and cheesy goodness with a golden, flaky crust makes every bite pure comfort food heaven. Enhanced with a touch of fresh thyme for a subtle herbal note and baked to perfection, they’re ideal for parties, lunches, or even a quick snack. Serve them warm for the ultimate crowd-pleasing dish that’s easy to prepare and utterly satisfying!
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Recipe Information
Ingredients
- 500 grams Shortcrust pastry
- 200 grams Bacon strips
- 2 medium Onions, finely sliced
- 150 grams Cheddar cheese, grated
- 100 grams Cream cheese
- 75 ml Heavy cream
- 1 large Egg
- 25 grams Butter
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Fresh thyme (optional)
Instructions
Preheat your oven to 180°C (356°F) and grease a standard muffin tin with butter or non-stick cooking spray.
Roll out the shortcrust pastry on a floured surface to a thickness of about 3-4 mm. Cut out 6–8 circles using a round cutter slightly larger than the wells of your muffin tin.
Gently press the pastry circles into the muffin wells, trimming any overhanging edges. Chill the tin in the refrigerator while preparing the filling.
In a large skillet, heat the olive oil over medium heat and fry the bacon strips until crispy. Remove and set aside, then chop into small pieces once cool.
Add the butter to the same skillet, and sauté the sliced onions over low heat for 10–12 minutes, stirring occasionally, until caramelized and golden brown. Add the thyme (if using), and set aside to cool slightly.
In a medium mixing bowl, whisk together the cream cheese, heavy cream, and egg until smooth. Stir in the grated cheddar cheese, caramelized onions, and chopped bacon. Season with salt and black pepper.
Remove the muffin tin from the fridge and evenly distribute the filling mixture into each pastry shell, ensuring not to overfill.
Bake in the preheated oven for 25–30 minutes, or until the filling is set and the pastry is golden brown.
Allow the pies to cool in the tin for 5–10 minutes before carefully removing them. Serve warm or at room temperature.
Nutrition Facts
Calories |
4773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.8 g | 428% | |
| Saturated Fat | 161.0 g | 805% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 7653 mg | 333% | |
| Total Carbohydrate | 285.6 g | 104% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 18.3 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1376 mg | 106% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2085 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
