Tuesday, 26 December 2017

Boxing day egg and bacon pie

Apparently this is Nigella´s ideal boxing day supper " to be eaten on a tray with some cornichons and a glass of beer or cider" as she slumps "perfectly contented and guiltless,in front of the television." Well never mind the seasonal schmaltz I would happily make this my guilty pleasure and eat it for any midweek supper, or even lunch or brunch.We found it was much tastier eaten cold.

For the pastry
240g plain flour
60g Trex or other vegetable shortening
60g butter
3-5 tbsp salted iced water-or enough to bind

For the filling
500g pancetta or bacon,chopped into small batons
1 medium onion,finely chopped
1 spring onion,finely chopped
approximately 2 tablespoons chopped parsley 
2 large eggs

20cm pie plate
Make the pastry by freezing the fats and flour together for 10 minutes,then tip out into the processor and blitz to a flaky rubble.Add enough iced water to bind,then form into 2 discs,cover them with clingfilm and rest in the fridge for 20 minutes.
Preheat the oven to 200C/ gas mark 6
Cook the pancetta or bacon in a frying pan with the onion,peppering well.Beat the spring onion,parsley and eggs together,and set aside while you roll out the pastry.
Using one of the discs,line the dish,leaving an overhang.Roll out the other half to make a lid, and set aside for one moment.transfer the pancetta and onion mixture to the pastry-lined pie plate and pour over the spring onion,parsley and eggs.With alittle cold water,dampen the edges of the pastry case and cover with the rolled out lid.Cut off excess pastry,and seal and pinch all around the rim.Make a hole in the lid to let the steam out,put in the oven and bake for 30 minutes
Sit on a wire rack until slightly above room temperature,or eat cold-
Serves 6

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