On the Tenth Day of Christmas my true love gave to me...
Ten pups a'pouncing (puppy pies)
We're celebrating our TEN Australian cattle dog puppies who are three weeks old today! Lots more fun to have them around than ten lords a'leaping. (I only need one of those.) But the more the merrier when it comes to soft, fuzzy pee-smelling puppies! Mama Pup—who is nursing all ten as we speak—needs all the pie she can get.
These puppy pies are like mini egg frittatas with a bacon crust (of course) and whatever filler you got in the fridge. We're using leftover T-day turkey and shredded parmesan cheese. Then they're sprinkled with freeze-dried lungs. What reputable homemade North End dog treat wouldn't be sprinkled with lungs? Find them at Zamzowe's, D&B, Petsmart.
Double or triple the recipe if you want to make cute holiday gifts. They can be stored in the fridge for several days.
4 slices bacon
Freeze-dried lung, minced
Preheat oven to 425f.
Cut each bacon slice into thirds and lay one slice inside each slot of a mini muffin tin. The bacon should hang over the edge of the hole and will shrink up as it cooks.
Whisk the eggs, minced meat and cheese in a small slotted bowl. Pour about a tablespoon of the egg mix over each bacon slice. Sprinkle with minced lung.
Bake 5-8 minutes until the egg has puffed. They can be stored in the fridge for several days.