The original recipe is for one big pie, but Delia’s variation for small pies seemed more fun. The pastry recipe called for lard, which I didn’t have, so I used butter. The filling is hard-boiled egg, lightly fried bacon and milk. To make it dairy-free, I substituted a mix of almond and coconut milk, which seemed to work fine, though it’s maybe not as creamy as full fat milk. I think just coconut milk would also work; I find that once it’s cooked into things you can’t taste the coconut.
Here’s Delia Smith’s recipe for Little Bacon and Egg Pies. Hers, of course, look better than mine 🙂 Maybe a deeper patty tin might have been a good idea, to fit more of the filling in.