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Published by jack elliot

An Egg-Bacon Pie

 

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Prep time: 25 minutes
Cook time: 30 minutes
Serves: 9-12

250g streaky bacon
30g butter, plus extra for greasing
flour, for dusting
375g frozen puff pastry
2 tomatoes
9 eggs, plus 2 egg yolks
Salt and freshly ground black pepper

Heat the oven to 200C/400F/gas mark 6. Put the strips of bacon on a baking tray with a few knobs of the butter. Cook in the oven for five minutes. Take the bacon out but leave the oven on.

Grease a rectangular baking tray about 30cm long with a little butter. Flour your work surface and roll out the pastry. Cut it in half, then roll out one half until it is large enough to line the baking tray. Let the pastry come halfway up the sides of the tray – this is important to prevent the egg leaking out later.

Cover the pastry with the bacon – you may need to break it into strips to make sure that the pastry is evenly covered. Slice the tomatoes and lay them over the bacon. Crack the eggs evenly on top.

Roll out the rest of the pastry and cut it into thin strips, placing it over the eggs in a lattice pattern. Beat the egg yolks with a little salt and pepper and glaze the pastry with the mixture, using a pastry brush or your fingers.

Bake for 30 minutes, until golden. Set aside to cool slightly, then cut into pieces and serve.

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