You will need
250 g All Butter Pastry
pinch of salt and sugar
3 hard-boiled eggs, chopped
¼ small onion, finely chopped
4 T (60 ml) thick mayonnaise
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning to taste
250 g streaky bacon
1 T (15 ml) oil
Adjust the oven rack to the middle position and preheat the oven to 200°C. Line a baking sheet with baking paper.
Remove the pastry from the freezer, leave at room temperature until semi thawed. Lightly roll the pastry out on a floured surface to 18 cm x 18 cm and transfer to baking paper.
Cut into 3 cm squares with a pizza wheel or sharp knife. Do not separate squares.
For the egg wash beat the egg with salt and sugar. Brush over the pastry.
Bake for 20 – 25 minutes until golden brown and puffy. Leave to cool.
Blend the boiled eggs, onion, mayonnaise and Chilli & Garlic Seasoning in a food processor until smooth. Taste for seasoning. Decant.
Cover with cling wrap. Can be prepared a day in advance.
Line a baking tray with baking paper.
Cut each bacon strip into four and place on the baking paper. Bake or grill until crispy.
Leave to cool
Pipe the egg paté onto each pastry square and top with a piece of bacon.
Serve at room temperature.