Post by Willow on Aug 21, 2004 11:37:27 GMT 9.5
I haven't tried this yet but I think it looks really nice
Egg and bacon pie recipe
Presenter: Matthew Abraham and David Bevan
Friday, 23 July 2004
www.abc.net.au/adelaide/stories/s1160483.htm
This quick and easy egg and bacon pie recipe is so easy even Matt managed to make it without messing it up. How easy's that? When he surprised David Bevan with a piping hot slice during the Soapbox, it got the thumbs up. And we all know how hard it is to please David. Real men don't eat quiche, they wolf down a big slice of egg and bacon pie, just like Grandma used to make.
Ingredients.
One sheet of frozen shortcrust pastry.
One sheet of frozen puff pastry.
(Available at most supermarkets in packs of six sheets or so).
Six eggs.
Half a cup of fresh parsley, washed and roughly chopped.
Half a cup of bacon, roughly chopped.
How to make your pie.
1. Use a shallow glass pie dish or plate.
2. Thaw the pastry.
3. Rub some butter or marg on the inside of the pie plate to prevent sticking.
4. Place the single sheet of shortcrust pastry in the base of the plate and carefully smooth down.
5. Carefully crack your six eggs so that the raw yolks and whites are arranged fairly evenly inside the pastry-lined dish. Set some of the white from one egg aside in a cup.
6. Sprinkle the bacon and parsley over and around eggs.
7. Place the single sheet of puff pastry over the pie plate and crimp the edges down with a fork. Trim the excess with a knife.
8. Brush the puff pastry top with the egg white.
9. Bake the pie in the oven at about 160C - 170C for about 45 minutes.
10. Check that the base is cooked and not soggy before serving.
This really is an easy pie to make. To make the most of a hot oven, try making two pies, one for dinner and the other to use for school or work lunches the next day. It is fine to eat hot or cold. Serve with mashed potato, peas and carrots in winter, salad in summer.
Egg and bacon pie recipe
Presenter: Matthew Abraham and David Bevan
Friday, 23 July 2004
www.abc.net.au/adelaide/stories/s1160483.htm
This quick and easy egg and bacon pie recipe is so easy even Matt managed to make it without messing it up. How easy's that? When he surprised David Bevan with a piping hot slice during the Soapbox, it got the thumbs up. And we all know how hard it is to please David. Real men don't eat quiche, they wolf down a big slice of egg and bacon pie, just like Grandma used to make.
Ingredients.
One sheet of frozen shortcrust pastry.
One sheet of frozen puff pastry.
(Available at most supermarkets in packs of six sheets or so).
Six eggs.
Half a cup of fresh parsley, washed and roughly chopped.
Half a cup of bacon, roughly chopped.
How to make your pie.
1. Use a shallow glass pie dish or plate.
2. Thaw the pastry.
3. Rub some butter or marg on the inside of the pie plate to prevent sticking.
4. Place the single sheet of shortcrust pastry in the base of the plate and carefully smooth down.
5. Carefully crack your six eggs so that the raw yolks and whites are arranged fairly evenly inside the pastry-lined dish. Set some of the white from one egg aside in a cup.
6. Sprinkle the bacon and parsley over and around eggs.
7. Place the single sheet of puff pastry over the pie plate and crimp the edges down with a fork. Trim the excess with a knife.
8. Brush the puff pastry top with the egg white.
9. Bake the pie in the oven at about 160C - 170C for about 45 minutes.
10. Check that the base is cooked and not soggy before serving.
This really is an easy pie to make. To make the most of a hot oven, try making two pies, one for dinner and the other to use for school or work lunches the next day. It is fine to eat hot or cold. Serve with mashed potato, peas and carrots in winter, salad in summer.