Easy recipe Quail Egg And Pancetta Pies Recipe

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about one pancetta slice, very finely chopped about one, green onion (Recipes by ingridients green onion) trimmed, thinly sliced twenty-four cocktail pastry cases three teaspoons thickened cream (Recipes by ingridients cream) (Recipes by ingridients cream) twenty-four quail eggs about one tablespoon chopped chervilStep about one Preheat oven to one hundred and sixtyC. Place a small frying pan over medium heat. Add the pancetta and cook, stirring, for two minutes or until crisp. Add the green onion (Recipes by ingridients green onion) and cook, stirring, for thirty seconds or until green onion (Recipes by ingridients green onion) softens. Remove from heat. Step two Place the pastry cases on an oven tray. Spoon the pancetta mixture evenly among the pastry cases. Drizzle the cream (Recipes by ingridients cream) (Recipes by ingridients cream) evenly among the pastry cases. Carefully crack an egg (Recipes by ingridients egg) into each case. Season with salt (Recipes by ingridients salt) and pepper. Quail Egg And Pancetta Pies Recipe. Bake in preheated oven for four-five minutes or until egg (Recipes by ingridients egg) is just cooked (or cooked as desired). Remove pies from oven, place on a serving plate and sprinkle with chervil. Quail Egg And Pancetta Pies Recipe. Serve immediately or at room temperature.. Quail Egg And Pancetta Pies Recipe.