Egg and bacon pies

Let the kids become master chefs by making these tasty pies for brunch.

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.

Source

2 eggs

2 tsp olive oil

2 rindless short-cut bacon rashers, excess fat trimmed

2 tsp good-quality whole-egg mayonnaise

12 small bought vol-au-vent pastry cases

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