28 February 2010

Pie


I was watching the episode of New Zealand's Hottest Home Baker on Thursday where the contestants make pies. I've spent the whole week wondering if had I made it through the last round what would I have made? Making pastry is not something that I've ever been consistently good at and I've had some disasters and some successes.

As well as being surprised that Karen went (no one could doubt her pastry making ability), I was also surprised not to see any classic bacon & egg pies. I think that is what I would have made as its so versatile, easy, delicious and can be served hot or cold.
Here's my family size bacon and egg pie recipe:

Pastry (from the Edmonds cookbook):
2 cups plain flour
125g butter (cold and cut into small pieces)
1/4 teaspoon salt
Dash of cold water

Filling:
400g Bacon
Eggs (I used heaps- 11 I think)
Tomatoes
Herbs
Salt & pepper

Chuck the flour, salt and butter into the food processor and whizz until the mix resembles breadcrumbs. Add the water until the mixture forms a ball and remove.
Roll out onto lightly floured surface and line any shape tin/dish you like. I used my 20cm round cake tin. Make sure when you are rolling and lining that you don't play with your pastry too much. Otherwise the gluten in the flour really gets working and turns the pastry into concrete when its cooked!




The girls love using the leftovers to make 'special' shapes. Usually they are pretty inedible by the time they've finished, but its all good fun!


When you have lined your dish place the bacon and tomato on the bottom, crack as many eggs as you like. I used 8 and then mixed a couple more into the mix with some milk just to give the pie alot of filling. You can use ANY filling you like for this. I sometimes fill it with mushrooms as well and my mum chucks anything she can find sometimes, like leftover cooked potato or being English she sometimes puts frozen peas in or you can just have straight bacon and egg and serve with a side dish of salad.

3 comments:

Widge said...

I just made bacon and egg pie for our dinner tonight. It's a staple in our house. Yours looks nice with the tomato in it! My kids would cry if i did that, despite the fact that they smoother theirs in tomato sauce anyway :) I cheated and used frozen pastry sheets.

Mon said...

It's a great meal hey? I love serving it because I'm all about easy dinners. I'm not usually the most enthusiastic cook when it comes to dinner! And I only chuck the tomato in to give it a bit of moisture; sometimes bacon and egg pie can be a bit dry. Plus the aren't tomato sauce fans so this is a good way to get that vegetable in! But if yours are then that's great. I forgot to mention I chucked a sheet of puff pastry on the top, and yes I bought that as I'm not slaving over puff pastry for hours!

Sue Sparks said...

This pie looks delicious, and a lot bigger that a quiche! I will have to try it sometime!

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