Egg Pie

No one really liked this one but I’ll put it on anyway, and it looked way better while making it than it did when it was finished. So I’m going to put on a picture of when the eggs are in the pastry case as well and the finished product. Not going to lie, I don’t like this and I won’t be making it again, but there’s probably some people who would like it.

You will need:

Pastry:

  • 225g Plain flour
  • 115g Chilled, cubed, butter
  • Bit of cold water

Filling:

  • 5 Medium eggs
  • 3 Slices cooked bacon, broken into pieces
  • Finely chopped spring onions
  • Salt and pepper to taste

Method:

1. In a bowl, crumble together the flour and butter with your fingertips until it looks sorta like yellowish bread crumbs. Add a bit of water, mixing well after each addition until it come together in a firm balls. Not crumbly.

2. Roll out the pastry on a floured surface to about a centimetre and a half. Butter a large fluted dish (bumpy around the edges) and put the pastry in. Tip: To more easily get the pastry in, try carefully lifting half the pastry in the air and slipping the rolling pin underneath it and bringing it back down. Now you can more easily lift it up without it breaking.

3. Once the pastry in in the dish, press the sides and stab the base a few times with a fork. Surprisingly you shouldn’t blind bake it. Preheat oven to gas mark 6/ 200*C/ 400*F.

4. Carefully crack each egg into to pastry case, being REALLY carefully not to break the yolks. Sprinkle in the bacon, onions and seasoning. Bake for 25 – 30 or until the egg yolks start going slightly golden brown. Done.

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