My Mini Bacon and Onion Pasties are flavour packed, simply prepared appetisers that your family and friends will adore.
Inspiration for the Mini Bacon and Onion Pasties:
Often, I find myself dreaming of food – whether I am awake or asleep! I am always thinking of new ideas and recipes that involve my favourite ingredients.
These Mini Bacon and Onion Pasties were the result of one of those moments.
They’re the ideal appetiser to serve with drinks; crisp, flaky pastry filled with a bacon and onion mixture. It is savoury goodness in mini form!
Best of all? This delicious tasting, impressive looking recipe is one of the simplest I have published on the blog yet!
Read on, and I will explain just how quickly you can whip up a batch of these Mini Bacon and Onion Pasties.
Ingredients in the Mini Bacon and Onion Pasties:
Given that there are only a handful of ingredients in this recipe, I recommend using good quality products.
For this recipe, I have used a good quality shortcut bacon. You can tell the quality of bacon when you cook it – if the bacon starts to spit a lot in the pan, this tends to indicate that the bacon has high water content. Higher quality bacon should not spit nearly as much.
The brown onion, also known as the yellow onion, is frequently used in cooking. If I only have red onion on hand, I find this also works well in this recipe.
Butter Puff Pastry:
Butter Puff Pastry is an ingredient I always have on hand! As I have mentioned previously, I tend to make everything completely from scratch.
My one exception? It would have to be puff pastry. I do occasionally make my own, but for ease (and to make these delicious pasties even faster to make!), I use frozen pastry here.
As this food blog is all about simple and delicious recipes, I highly recommend using frozen puff pastry.
I prefer to use butter puff pastry, for an extra flaky pastry base. It makes these Mini Bacon and Onion Pasties even more delicious!
Sea Salt and Black Pepper:
I use sea salt flakes and freshly ground black pepper to season my pasties. Keep in mind that the bacon is salty, so be sure to taste before you add too much salt.
This is how I make the Mini Bacon and Onion Pasties:
Ideally, I defrost the pastry sheets in the refrigerator but if I’m short of time I defrost the pastry on the kitchen bench. It is, however, essential that the pastry not become warm, it must stay chilled.
As such, I recommend keeping the pastry in the fridge until you are ready to begin assembling your pasties. If, once you have assembled the pasties, and the pastry is too warm, you can chill them on the tray prior to baking.
I begin the pasties by preparing my bacon and onion mixture. I finely dice my onion and bacon and caramelise in a little olive oil.
The mixture is then set aside to cool completely and is seasoned with salt and pepper.
Using a cookie cutter, I cut rounds of pastry and place on a baking tray.
A small amount of the bacon and onion mixture is then placed on the pastry.
I then seal the parcels to make a mini pasty. A brush of egg wash gives the pastry a delicious sheen.
Make sure to use a pair of scissors to snip the pastry to allow steam to be released.
The pasties are then baked to golden perfection. Serve warm or allow to cool completely before storing in either the fridge or freezer.
Be sure to keep the leftover bits of pastry – they will come in handy to top pies and tarts. Or, sprinkle with a little cheese and bake for a tasty snack!
Tips for success:
As I mention above, I highly recommend using a Butter Puff Pastry – it is better quality and will give a better flavour and texture to the pasties.
Be sure to allow your bacon and onion mixture to cool completely before filling the pasties.
Always ensure your pastry is cool when you work with it. Once you have assembled the pasties, if the pastry is too warm, place the baking tray in the fridge to chill them down before baking.
Can you freeze the Mini Bacon and Onion Pasties?
Yes, you can! The pasties freeze well. Once you have baked them, allow them to cool completely before placing in a sealed container with a layer of cling film or parchment to separate the layers.
When reheating the pasties, use a moderate oven temperature.
More suggestions for these ingredients:
Bacon can be found in these delicious recipes:
- Egg and Bacon Galettes
- Bacon and Onion Tarts
- Broccoli, Bacon and Cashew Salad
- Bacon and Jalapeno Mac and Cheese by Another Food Blogger
Onion is the star of these dishes:
- Onion Patties – Vegan and Gluten-Free
- Roasted Cipollini Onions with Thyme
- Caramelised Onion Dip
- Onion, Fig and Feta Tart by A Baking Journey
Here are some more delicious pastry recipes for you to try:
When it comes to serving:
These are a delicious canape to serve with a pre-dinner drink. They also make a fabulous brunch or lunch, served with a green salad.
As you can enjoy the pastries both hot or cold, they’re also perfect to put into a lunchbox!
Delicious on their own, or with a little Tomato Sauce or Sweet Chilli Sauce.
I would love to hear what you think when you give these a try. Do let me know in the comments below what you think!
Mini Bacon and Onion Pasties
- 3 shortcut bacon rashers
- 1 small brown onion
- 1 teaspoon olive oil
- 1 sheet butter puff pastry See Note 1
- 1 egg See Note 2
- sea salt and black pepper to taste
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
- Finely dice the onion, and chop the bacon into small pieces.
- Heat up a frying pan, and add the teaspoon of oil to the pan. Once heated, add the chopped bacon and onion.
- Fry until golden brown – this usually takes about 10-15 minutes. Stir regularly to ensure the mixture doesn’t stick.Set mixture aside to cool down.
- Preheat oven to 200 Degrees C (390 F).If the pastry is frozen, remove it from the freezer shortly before preparing the filling. (Don’t remove it too early or it will be difficult to cut neatly. The pastry will have a better texture if it is still chilled when placed in the oven.)
- When the pastry has just defrosted, using a 6 cm cookie cutter, cut 12 circles of pastry and put onto a baking tray lined with baking paper.
- Divide the cooled bacon and onion mixture between the pastry circles, leaning a little towards one side of the pastry.
- Fold the circles over to make a pasty shape.Using a fork, press down the edges of the pastry, to ensure it is well sealed.
- Using a pair of kitchen scissors, snip a small hole in the centre of the pasty, to allow steam to be released.Bake in your pre-heated oven for 10 minutes, or until golden brown.
- Allow to cool slightly before serving, or cool completely if storing/re-heating later.
- I highly recommend using a Butter Puff Pastry – it is better quality and will give a better flavour and texture to the pasties. Keep your pastry scraps and use them to top pies or tarts.
- We use an egg for the egg wash of the pasties prior to baking. If you have a spare white or yolk, you can use this instead of a whole egg.
- The pasties freeze well – allow to cool fully. Place in a sealed container with a layer of cling film or parchment to separate the layers.
- The pasties reheat very well as a lower temperature.
- Nutritional information is based on one pasty.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.