Monday, August 29, 2011

Egg & Bacon Pie

This is one of my old Family Favorite recipes that my Mum used to make, and I still make for my family now.  Great for Picnics, Packed Lunches and Summer Suppers with New Potatoes and  Salad.  Over the years I have tweaked it to get the flavours I want from the classic combo that is Egg & Bacon.  Many of which have been pinched from others, some just trial and error.  Have a go and let me know your tweaks...

 

 

Shortcrust Pastry

  • 200g/4oz Flour

  • 100g/2oz Butter, cubed

  • 1 Egg Yolk

  • Cold water to mix


If I'm feeling in a chilled out mood and have the time I like to make my pastry in a large mixing bowl, but on days where I don't have the time or the motivation I tend to use my food processor.  Which ever method you prefer is fine as I have never noticed any difference between the two.  No matter how much some chef's or cooks on tv bang on about how you must make it by hand!

Firstly place the Flour in either a large mixing bowl or food processor  and add in the cubes of butter.  Then you can gently rub the butter into the flour or pulse with the processor, until you get a mixture that looks like breadcrumbs.  Now pop in the Egg Yolk and combine/pulse gently.  Slowly add in the water, a little at a time, until the dough comes together.  Be careful not to over work the pastry.  So as soon as the dough is formed, pop in out onto some Cling Film, cover and give a little squash to flatten it(this helps it to chill quicker).  Pop into the fridge to chill for at least half an hour.  If your the organized type, you can always make up your pastry in advance, and keep it in the freezer until needed.  And if your super organized(unlike me) you can make a large batch and divide, use some that day and freeze the rest for a pastry covered treat another time!

Pie Filling

  • 500g Streaky Bacon, diced (smoked or unsmoked)

  • 1/2 Medium Onion, diced

  • 7 Eggs, 0ne is for pastry glue and glaze(but you can use milk)

  • Fresh Parsley

  • Pepper


Add the diced Bacon of choice to a large pan with the Onion, and fry until cooked through and maybe a little crispy, if you prefer, to add a little more flavour.  The other reason for doing this, is that I find that a lot of Bacon that you buy has had water added to it, so it's best to cook it out now to avoid a soggy bottom, and lets face it, there's nothing worse than that!  Add Pepper and Chopped Parsley to taste.  Allow the Bacon and Onions to cool slightly. Grease your pie dish with Butter and then sprinkle on Flour, to prevent the pie from sticking to the dish.  Now roll out the pastry, on a lightly floured surface or as I do, between two sheets of Cling Film, to about 1/2 cm thickness and line the bottom of your dish.  Be sure to save pastry for the top.  Don't trim the pastry at this point.  Fill your pie with the Bacon mixture and make 6 indents for the eggs to sit in.  Crack the eggs into there new homes.  Beat the last remaining egg and brush the edges of the pie and lay the lid on top.  Using a fork or your fingers, press down the edges, sealing the pie.  Now trim the extra pastry off, using a knife.  Make a few vent holes to release the steam in the top of the pie.  And if your feeling creative, use the excess pastry to decorate.  Or give to the kids to make them for you :) Brush the pie with the remaining Egg.

Bake the pie in a pre-heated oven at 200 c for 15 minutes, then reduce the temperature to 180 c and bake for a further 30-45 minutes.  Or until Golden Brown.

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