We have a lot of BBQ's here in Singapore - it's permanently summer and everyone's apartments are too small for a gathering of more than six people. Last night's BBQ was for our social netball team's end of season wrap-up and instead of the ubiquitous sausages I decided to make bacon and egg pie.
Ladies, A Plate has the classic New Zealand recipe, and rightly points out the mine-field of B&E pie options - short crust or flaky pastry, parsley and/or cream, added cheese and (always controversial) to pea or not to pea? The beauty of a simple classic is the room to personalise or to stay true to form - play it by ear and go with whatever you fancy at the time. My variation was in form rather than ingredients driven by a choice between a too-large dish or a muffin tray. I chose the muffin tray.
Classic Bacon & Egg Pie
INGREDIENTS:
METHOD:
Cooks Notes:
Ladies, A Plate recommends placing the dish on a ceramic tile or heavy baking paper to brown the bottom of the pie. I didn't do this because I don't have either, and the bottoms of my pies were very pale. Maybe I could sneak a ceramic tile into the house disguised as a pizza stone?
Ladies, A Plate has the classic New Zealand recipe, and rightly points out the mine-field of B&E pie options - short crust or flaky pastry, parsley and/or cream, added cheese and (always controversial) to pea or not to pea? The beauty of a simple classic is the room to personalise or to stay true to form - play it by ear and go with whatever you fancy at the time. My variation was in form rather than ingredients driven by a choice between a too-large dish or a muffin tray. I chose the muffin tray.
Classic Bacon & Egg Pie
INGREDIENTS:
- 5 sheets filo pastry
- 225g lean bacon
- 12 eggs
- Salt and pepper
- Finely chopped parsley (as much as you like)
METHOD:
Preheat the oven to 200 deg C and lightly grease muffin tin moulds.
Chop filo pastry into small squares to fit the size of the muffin moulds with a slight overlap.
With scissors, cut bacon into bits and distribute amongst muffin moulds. Do the same with the parsley.
Crack an egg into a bowl and gently pour into muffin mould. Repeat for all moulds.
With a fork, pierce the yolk and slightly mix with yolk and other ingredients. Dip a pastry brush into the yolk and brush the exposed filo pastry lightly. Season with salt and pepper.
Pop into the oven for 15 minutes (or less if you want slightly softer yolk).
Ladies, A Plate recommends placing the dish on a ceramic tile or heavy baking paper to brown the bottom of the pie. I didn't do this because I don't have either, and the bottoms of my pies were very pale. Maybe I could sneak a ceramic tile into the house disguised as a pizza stone?
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