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.
.xo