Heat oven to 200C/180C fan/gas 6. Grease each hole of a 12-hole muffin tin, then line each with a long strip of baking parchment. Roll out two-thirds of the gluten free pastry on a lightly floured surface and stamp out 12 x 10-11cm circles (you may need to re-roll trimmings). Press a circle into each hole to line. Wrap the remaining pastry in cling film.

Melt the butter in a frying pan and fry the  bacon until the  bacon crisping and browning. Stir in the mace for 1 min, then transfer to a bowl to cool for 5 mins. Stir in 1 egg and the lactose free cream with plenty of seasoning. Divide mixture between the holes and press down firmly with the back of a spoon to make a dip in the middle. Crack 1 quail’s egg into each hole, then season lightly. Beat the remaining egg, then brush over the edges of the pastry.

Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, carefully pressing pastry edges together to seal – don’t let the egg escape. Brush with remaining egg and sprinkle with poppy seeds. Bake for 25-30 mins until golden. Cool in the tin, then carefully lift out using the parchment strips to help.

Recipe from Good Food magazine


little oil, for the tin

500g gluten free shortcrust pastry - click here for recipe

little gluten free flour, for dusting

good knob of lactose free  butter

1 tbsp chopped chives

8 rashers back bacon, trimmed of any fat and diced

½ tsp ground mace

2 large eggs

2 tbsp lactose free cream

12 quail eggs

few pinches poppy seeds

Low FODMAP Recipe

Bacon & egg pies

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