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Bacon and Egg Pie Recipe

Thursday, 26 June 2014

                                                I am quite proud of the lattice ;)

This dish is fantastic, although the instructions sound fiddly and long, it is actually quite simple. All the changes I made are in bold, otherwise this recipe is from Annabel Langbein. I made this for my Granpa as he quite likes a good bacon and egg pie.

Prep time: 10 mins / Cook time: 55 mins / Serves: 6

3 sheets (450g) ready-rolled savoury shortcrust pastry

250g streaky bacon, cut into 2cm pieces

2 sauteed onions

2 medium potatoes, peeled, cooked and thinly sliced

3 tbsp soft herbs such as parsley, basil, chives or spring onion tops, chopped

14 eggs

¾ cup milk

1 tsp salt

ground black pepper

1)      Preheat oven to 200°C. Place a flat baking tray in the oven to heat – the pie will sit on this and the heat will help it to crisp. *I skipped this and the pie was absolutely fine, go ahead if you want to though.

2)      Cut a piece of baking paper to fit a 40 x 30cm baking dish or roasting pan. It should cover the base and reach about 3-4cm up the sides. Remove the baking paper from the baking dish or roasting pan and lay it flat on your bench. Dust it with a little flour and lay 2 pastry sheets on top. Join the pastry sheets by pressing them together firmly with a small overlap. Roll out the pastry to cover the paper. Lift the paper with the pastry and lay it into the baking dish or roasting pan (it will reach 3-4cm up the sides). *I skipped this step, I put the baking paper straight into the pan, dusted it with flour, and then put the pastry on, and it turned out fine.

3)      Sprinkle the bacon over the pastry. Top with the sliced potato and sprinkle with the herbs. *Add the sauteed onions here, sprinkle them over the pastry. Break 8 whole eggs over the top.

4)      In a mixing bowl, lightly whisk the remaining 6 eggs with the milk, salt and pepper. Pour this evenly over the whole eggs.

5)      Roll out the remaining sheet of pastry very thinly and cut it into narrow strips. Arrange the strips in a lattice pattern on top of the pie, trimming off any excess.

6)      Place the prepared pie on top of the heated baking tray and bake for 12-15 minutes until the pastry is starting to puff and turn golden. Reduce the heat to 180˚C and bake until the pastry is golden and cooked through on the base – about a further 35-40 minutes.

Serve warm or at room temperature with a salad and pickles or chutney. It will keep in a covered container in the fridge for 2-3 days.


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