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Bacon & egg pies
- little oil , for the tin
- 500g pack all-butter shortcrust pastry
- little flour , for dusting
- good knob of butter
- 1 small onion , finely chopped
- 8 rashers back bacon , trimmed of any fat and diced
- tsp ground mace
- 2 large eggs
- 2 tbsp crme frache
- 12 quail eggs
- few pinches poppy seeds
Directions:View on BBC Good Food
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