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Basil, bacon and corn pie
Basil, bacon and corn pie
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Prep Time:
265 minutes
Cook Time:
65 minutes
Total Time:
330 minutes
Transportable, creamy picnic pie with delectable fillings.
Ingredients:
  • Melted butter, to grease
  • 375g shortcut bacon rashers, thinly sliced
  • 1 x 420g can corn kernels, drained
  • 10 sheets filo pastry
  • 100g butter, melted
  • 6 eggs, lightly whisked
  • 250ml (1 cup) thickened cream
  • 40g (1/2 cup) coarsely grated cheddar
  • 4 shallots, ends trimmed, thinly sliced
  • 82.50 ml shredded fresh basil
Instructions:
  • Preheat your oven to 180°C. Flip the base of a 22cm round springform pan, then lock it back in. Brush it with melted butter for a perfect non-stick coating.
  • 1. Preheat a large non-stick frying pan over medium-high heat. Sauté the bacon, stirring occasionally, for 5 minutes or until it turns light golden. Mix in the corn and allow it to cool a bit before using.
  • Prepare a clean work surface and lay out the filo sheets. Cover them first with a dry tea towel and then a damp one. Brush one sheet with melted butter, fold it in half, and gently lay it over the base and sides of the pan. Continue this process with the remaining filo sheets, overlapping them until the pan is completely covered.
  • In a large bowl, combine whisked egg and cream. Mix in bacon, cheddar, shallot, and basil. Season with pepper. Pour the mixture into the prepared pan and place it on a baking tray. Bake in the oven until the filling is set, about 1 hour. Allow it to cool in the pan for 4 hours before serving.

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