Chestnut Patties with bacon and pears

These patties can you put so much between appetizers, such as main courses. Small but surprisingly nutritious.

Preparation time 15 minutes .. Baking 35 minutes


  • 150 g smoked bacon
  • 2 little onions
  • 2 pears
  • 2 x 230 g shortcrust pastry
  • 200 g cooked or vacuum-packed chestnuts
  • 2 eggs
  • 1,5 dl cream
  • 1 dl milk
  • 1 yolk


Preheat the oven to 210°C. Cut the bacon into small cubes. Peel and chop the onions and vegetables him together with the bacon in the pan for about 5 minutes. Keep aside.

Peel the pears, remove the core and cut the flesh into thin slices. Cut six large and six smaller circles from shortcrust pastry and line the ramekins with the big circles. Fill sequentially with bacon, sliced ​​pears and coarsely chopped chestnuts.

Beat the eggs with milk and cream and season with salt and pepper. Divide the mixture among ramekins and cover them with smaller circles. Push the edges of the dough and make a hole in the middle. Slide a roll of parchment paper in every hole to allow steam to escape during baking. Beat the egg yolk and brush the patties with it.

Put the patties in the oven, turn the temperature immediately to 180°C and bake for 35 minutes.

Serve hot or cold with glass of beer or cider.

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