Egg, Bacon, and Dandelion Greens Hand Pie
Equipment
- Aluminum foil
- Pastry brush
- Large Muffin Tin
Ingredients
- 1 bunch dandelion greens coarsely chopped into bite-size pieces
- 4 slices bacon
- 2 cloves garlic minced
- 1 leek thinly sliced, white and light green parts
- salt and pepper
- 1/4 cup cream cheese
- 1 pkg prepared puff pastry
- 5 eggs divided
- 1/3 cup goat cheese crumbled
- 2 tbsp chives minced
- vegetable spray
Instructions
- Remove any thick stems from dandelion greens. Bring a large pot of salted water to boil. Blanch greens for 2-3 minutes. Remove from water and immediately cool in an ice bath.
- Heat a frying pan over medium heat. Add bacon and cook for 1-2 minutes until the fat starts to release. Add leeks and garlic and cook for another 2 minutes.
- Add dandelion greens to the bacon mixture and cook for another 2-3 minutes. Remove from heat. Let cool slightly, and stir in cream cheese. Season with salt and pepper.
- Defrost two sheets of puff pastry just long enough until you can unfold without breaking. Cut into 3-inch squares or circles. Layer puff pastry in lightly greased muffin tin to create a cup.
- Spoon the bacon and dandelion green mixture on top of the pastry. Create a well in the center of the filling and crack an egg into it. Brush with a little egg wash.
- Fold up the sides of the foil to create a baking pocket. Bake on a campfire in foil pocket or in 400F degree oven for 20-25 minutes.
- Garnish with goat cheese and chives.
Notes
I’m a person who can't stand an egg without a splash of hot sauce or a generous sprinkle of pepper. Both make an excellent complement here.