Monday, April 29, 2013

Junior Masterchef Bacon & Egg Pie

Recipe By: Junior Masterchef
Serving Size: 6

6 rashers bacon, rind removed
6 spring onion, chopped
8 eggs
1 egg, lightly beaten with 1 tbs of water, for egg wash
tomato chutney, to serve
250 g plain (all-purpose) flour, (1 2/3 cups)
150 g unsalted butter, cold, chopped
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons iced water

1. To make the pastry, blitz the butter, flour and salt in a food processor until the mixture resembles breadcrumbs. add the egg and iced water and pulse until the mixture just comes together. transfer sough to a lightly floured work surface and knead until smooth. Divide into two discs, one slightly larger than the other, wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Place an oven tray in the oven an preheat oven to 190℃. Roll larger pastry disc between two sheets of baking paper until large enough to to line a 23cm pie pan. Drape pastry over the rolling pin, lift pastry into pan, gently press into the shape of the pan, then trim the edge.

3. Place three bacon rashers over pastry base and sprinkle over half of the spring onions. Break four eggs, one at a time, into a cup, then place on the bacon. Pierce each yolk with a knife and season with pepper. Repeat with remaining bacon, spring onion and eggs. Season and brush pastry edge with egg wash.

4. Roll out remaining pastry disc until large enough to cover the pie, then, using the rolling pin to lift the pastry, place it over the filling, pressing the pastry edges to seal. Trim excess pastry then crimp edges. Brush top with egg wash.

5. Place pie on preheated oven tray and bake for 30 minutes or until golden and eggs are cooked. Cool pie for 10 minutes before serving with tomato chutney.

Placing the pie on a preheated oven tray will help the base of the pastry to cook through (no soggy bottoms!)

Working Mum's Time Saver Tip:
Use shop bought short crust pastry


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