The spicy relish that is served with this wonderful old-fashioned bacon and egg pie, will keep, covered in the fridge, for 5 days.
Ingredients
- 4 rindless bacon rashers, chopped
- 2 sheets frozen puff pastry, thawed
- 10 free-range eggs, plus 1 extra egg, beaten
- 100ml milk
- 1/4 cup chopped flat-leaf parsley leaves
- 1/4 teaspoon grated nutmeg
Spicy tomato & anchovy relish to serve
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 long red chilli (seeds removed if you prefer less heat)
- 400g canned tomatoes
- 1 tablespoon Masterfoods Tomato Sauce (ketchup)
- 1/4 cup small basil leaves
- 3 anchovy fillets, chopped
Method
- Step 1Preheat the oven to 190C. Grease a 22cm pie dish. Line the pie dish with 1 sheet of pastry.
- Step 2Fry bacon in a dry frypan over medium heat for 2-3 minutes, stirring, until lightly cooked. Drain on paper towel, then cool.
- Step 3Whisk 6 eggs together with the milk, parsley, nutmeg and some salt and pepper.
- Step 4Spread half the bacon in the pie dish, then pour in the egg mixture. One by one, crack the remaining 4 eggs into a cup and gently slip into the mixture without breaking up. Scatter with the remaining bacon.
- Step 5Brush pastry rim with beaten egg, then top with remaining pastry. Trim to fit, then crimp edges with a fork. Brush the top with beaten egg and bake for 15 minutes, then reduce oven to 170C and cook for a further 25-30 minutes until golden brown.
- Step 6Remove from the oven and allow to cool in the dish for 30 minutes before removing. Cool to room temperature.
- Step 7Meanwhile, for the relish, place olive oil, garlic and chilli in a pan over medium heat and cook, stirring, for 1-2 minutes until garlic softens slightly.
- Step 8Add remaining ingredients and simmer gently for 5 minutes until reduced and thickened. Season, then remove from the heat and allow to cool.
- Step 9Slice pie and serve with tomato relish.
Nutrition
1932 kj
Energy
31g
Fat Total
12g
Saturated Fat
22g
Protein
878.06mg
Sodium
5g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Ben Dearnley
- Publication: Taste.com.au
0