Wednesday, March 9, 2011

Egg and bacon pie : Wk61/3

Serves 4 : Very easy : About ! hour prep and cooking time
240gm plain flour
120gm margarine
Pinch salt
±100ml milk
6 eggs, beaten with
60ml milk and
1 level tsp dried mixed herbs
4 slices lean back bacon, chopped
½ onion, finely chopped

Heat the oven to 180ºC.

Spray an oven proof pie dish with non-stick cooking spray.

Rub the fat into the flour and salt until the mixture resembles fine breadcrumbs.
Add the milk, a little at a time, and stir with a knife to form a soft dough.
Turn onto a lightly floured surface.
Divide the dough into two pieces, one slightly larger than the other (about 1/3 and 2/3).
Roll the larger piece into a circle to fit the pie dish, covering the base and up the sides.

Scatter the onion and bacon over the bottom of the pie.
Pour over the beaten eggs, milk and herbs.

Roll out the remaining dough to cover the pie.
Lay this over the pie dish and seal the edges.
Brush the top of the pie with egg.
Snip a few vents with a pair of scizzors.

Bake for 45 minutes until well risen and golden.

Serve, hot or cold, with a salad.

You can reduce the calories in this meal by using filo pastry.
This is a general purpose pastry recipe that I use it for both savoury and sweet pies.
To ensure light pastry, avoid excessive handling.

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