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Egg and Bacon Pie
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1 ½ cups (225g) plain flour
90g butter, cubed
2-4 tablespoons iced water
Filling
4 bacon rashers, rind removed, diced
4 green onions (shallots), chopped
8 eggs
¼ cup (60ml) cream
Cooking time: More than 2 hours
Serves 6
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- Place flour, butter and a pinch of salt in a food processor. Process until mixture resembles coarse breadcrumbs. With motor running, add iced water, a little at a time, until mixture comes together and forms a ball around blade. Wrap dough in plastic and chill for 30 minutes.
- Preheat oven to 200°C or 180°C fan. Grease a 20cm springform pan. Cut one-third of dough and roll out to a 20cm circle. Place in refrigerator to use for pie top. Roll remaining dough out to a 30cm circle. Ease into prepared pan. Pastry should come about 4cm up sides of pan. Trim edges. Chill for 20 minutes. Blind bake for 20 minutes (see tip).
- Scatter bacon and green onion over base of pie. Whisk 1 egg and cream in a small bowl. Season and pour over bacon. Crack 6 eggs, evenly spaced, over filling, making a small well in filling before adding each egg. Be careful not to break yolks.
- Cover filling with remaining pastry, pressing edges to seal. Lightly beat remaining egg and brush over pastry. Bake for 30 minutes, until filling is set and pastry is golden.
Tip: To blind bake, line pastry shell with baking paper and fill with dried rice or pasta.
The pie may be eaten straight away or allowed to cool, packaged in a freezer bag and frozen. It’s perfect to take on a picnic.
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