Makes ± 40
Bacon and eggs are not only for breakfast! These small bites are one of our cocktail favourites, try them. Your guests are in for a treat!
Products in this recipe

Chilli & Garlic Seasoning

You will need

250 g All Butter Pastry

1 egg
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.


Egg Paté

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.


Crispy Bacon

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


To Assemble

Pipe the egg paté onto each pastry square and top with a piece of bacon.

Serve at room temperature.