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Bacon and Egg Pie
SHORTCRUST PASTRY:
- 8 ounces plain all purpose flour
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- Pinch of salt
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- 4 ounces margarine
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- 30 ml cold water, to mix, approximate
FILLING:
8 ounces CTC smoked streaky bacon, rinds
removed and chopped
3 large eggs or 4 medium eggs lightly beaten
Salt and
pepper to taste
1 pinch mixed herbs & spices to taste (optional)
milk
or egg, to glaze
DIRECTIONS:
1. Heat oven to 190ºC, 370ºF, Gas Mark 5.
2. Line a 20 cm (8 inch) ovenproof plate or foil baking dish.
3. Mix flour and salt in bowl, rub in margarine.
4. Using a knife to cut and stir, mix with cold water to form a stiff dough. Dont
over blend as air pockets and lumps of margarine makes the pastry flaky.
5. Turn dough on to a floured surface and knead lightly.
6. Roll flat until twice the size of the pie plate.
7. Divide the pastry into 2, roll out and line the plate.
8. Grill or fry bacon until crisp, do not over fry. Add bacon to the beaten eggs along with the seasoning and
herbs.
9. Pour mixture onto pastry, dampen edges and cover with the second half of pastry.
10. Seal edges. Make a hole in the centre for steam to escape and brush with beaten egg or milk.
11. Bake for about 35-40 minutes until golden brown.
12. Serve warm or cold.
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