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Bacon and egg pie
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Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 80 minutes
Delectable fusion of breakfast and savory Aussie flavors in a pie.
Ingredients:
225g (1 1/2 cups) plain flour
265g (1 3/4 cups) self-raising flour
220g butter, chopped
125ml (1/2 cup) icedwater
Olive oil spray
450g middle cut bacon rashers, excess fat trimmed
12eggs
70g (1/3 cup) finely choppedsemi-dried tomatoes
125ml (1/2 cup) thickened cream
1egg yolk
30.00 gm water
Instructions:
Combine half of the plain flour, half of the self-raising flour, and half of the butter in a food processor until it resembles breadcrumbs. Pour in half of the iced water and process until small clumps start to form. Transfer the mixture onto a lightly floured surface. Repeat with the remaining plain flour, self-raising flour, butter, and iced water, adding more iced water if needed. Knead the mixtures together until smooth, shape into a disc, cover with plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 180°C. Grease a 7cm-deep, 26 x 17cm (base measurement) baking dish with oil. Split the dough into two pieces, with one slightly larger than the other. Roll out the larger portion on a lightly floured surface into a rectangle that fits the base and sides of the dish. Press the pastry into the dish to line it.
Roughly chop the bacon and spread half on the pastry. Crack half the eggs over the bacon, then add the remaining bacon and crack the rest of the eggs on top. Season with pepper, place tomato slices, and drizzle with cream.
On a lightly floured surface, roll out the remaining dough portion into a large rectangle. Place it over the filling and trim the edges, then pinch to seal. In a bowl, combine egg yolk and water, then brush the pie with the mixture. Make a few small slits in the pastry top. Bake for 50 minutes until golden and crisp. Allow to cool before serving.