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These Mini Onion Bacon Pies Are Totally In For Fall Cooking

Bite-sized awesomeness!

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Here's a video that shows you how they're made:

View this video on YouTube

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INGREDIENTS

Serves: 6 (makes 6 Pies)

1 9-inch pie crust

3 cups onions, sliced

2 cups pumpkin (or butternut squash)

½ pound bacon

¼ teaspoon ground sage

Oil for frying

2 eggs

½ cup sour cream

¼ cup milk

Salt, to taste

Pepper, to taste

1 egg for egg wash

PREPARATION

1. Preheat oven to 325˚F/170˚C.

2. Saute bacon in a medium-sized frying pan. Add squash and onion, until the onions are translucent and the squash golden brown. Season with sage, salt, and pepper. Set aside to cool.

3. Roll out pie crust into an even thin layer. With a 6-inch diameter bowl, cut out 6 circles. Fill a 6-cup cupcake tin with the cutouts.

4. Mix eggs, sour cream, and milk. Season with salt and pepper.

5. Add the onion-pumpkin-bacon mixture into the cups.

6. Carefully pour egg mixture into every cup. Decorate pies with leftover pie crust, if desired.

7. Cover edges and decoration with egg wash.

8. Bake for 40 minutes or until egg mixture is cooked through and crust is golden brown. (Cover top with aluminum foil for the last 10 minutes if decoration gets too dark.)

9. Enjoy!

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