28 February 2010
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
Eggs (I used heaps- 11 I think)
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.