Saturday, February 7, 2015
Bacon and Egg Pie
I am very lucky that my boys have a great relationship with their nanna (my mother in law). She is always happy to watch them when we need her to and has them over for a 2 night sleepover every holidays. I'm also lucky that she doesn't give them too many treats but they still come home telling me all about the yummy things they ate for dinner.
One of Oscar's favourite meals from Nanna's house has been bacon and egg pie, so I decided to make it for him at home too. A quick google search led me to this recipe from Taste which looked easy and tasty and we even had all the ingredients already.
The original recipe for this includes sun-dried tomatoes in the filling, but we prefer to serve it with a big dollop of homemade relish or chutney. This pie can be served warm or cold and is brilliant for feeding a crowd if you are having friends around for brunch. Oh and its perfect for the lunchbox too as it doesn't need to be reheated.
There's a reason why classic recipes like this are still popular - they are delicious!!!
Bacon and Egg Pie
Adapted from Taste
1 1/2 cups (225g) plain flour
1 3/4 cups (265g) self-raising flour
220g cold butter, chopped
1/2 cup (125ml) iced water
450g bacon, rind removed and chopped roughly
1/2 cup milk
2 tbs milk, extra
To make the pastry, place the flours into the food processor and blitz for a few seconds to remove any lumps. Add the butter and pulse until combined into a chunky breadcrumb. Add the water and pulse a few times or until it starts to clump together. Squeeze a small amount in your hand and if it comes together it is ready. If you feel you need more water add just a teaspoon or so at time because you can't take it back out!
Divide the dough into 2 portions, making one a little bigger than the other. Shape each piece into a disc then cover in plastic wrap and place in the fridge for 1 hour.
Preheat the oven to 180 degrees C/350 F and grease a deep-sided 17 x 26 cm baking dish.
Roll out the larger of the pastry discs into a rectangle large enough to line the base and sides of the baking dish. Line the dish with pastry and trim the edges.
Scatter half the bacon over the pastry then crack 6 eggs over the top. Cover with remaining bacon then 4 more eggs. Beat the remaining 2 eggs with the milk and nutmeg then pour over the top.
Roll out the remaining pastry into a rectangle large enough to fit the top of the dish. Lay over the filling then fold the edges in to seal. Brush the top with the extra milk and then bake for 50 minutes or until golden brown and crisp.
Serve warm or cold.