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Egg N Bacon Pie Recipe
Egg N Bacon Pie Recipe. Prick the base of the pie shell with a fork. Cook 4 to 5 min.

Bring the pastry up and over the edges of the tin. Sprinkle on the bacon, onion and cheese. Heat oven to 200c/180c fan/gas 6.
Cook 4 To 5 Min.
Line pastry with aluminum foil and fill with rice or beans to weight. Roll out remaining pastry thinly and cut into narrow strips. Preheat your oven to 200 degrees celsius.
Sprinkle The Cooked Bacon And Onion Over The Base, Then Cheese Over The Top.
Bake 10 to 12 min. Cover with bacon pieces (cut into neat pieces) rind off. Without washing the bowl, add the brown onion (cut in half) and mix for 3 seconds, speed 7 to grate.
Line A Deep 21Cm/8 Inch Loose Based Cake Tin With Shortcrust Pastry.
Brush the pie all over with the milk. Carefully break 6 of the eggs into the case, evenly spaced, using the bacon to keep them separate. Wrap the remaining pastry in cling.
Bake 30 To 40 Minutes At 200C.
Crack the remaining 3 eggs into a small bowl, and whisk together with the milk, chives, salt, and pepper. Carefully press the pastry into the base and sides and leave any excess pastry to overhang. Remove bacon and leek mixture from the heat and set aside to cool until needed.
Mix For 6 Seconds, Speed 8 To Grate.
Cover with other half of pastry. Arrange in a lattice on the pie. Crumble the bacon and scatter all around in the pie crust.
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