GLUTEN FREE TRADITIONAL BACON & EGG PIE
By JO SEAGAR
Our pie is made in a traditional metal 23cm pie plate. Any type of pie dish can be used but metal ones produce the crispest pastry finish.
PREP TIME: 15 minutes
COOKING TIME: 35-40 minutes
- 2 x Pavillion Flaky Pastry Sheets 200gm each, or 400 gm block Pavillion Flaky Pastry Block, thawed to room temperature
- ¼ cup GF maize cornflour or GF flour mix for dusting the bench surface and rolling pin
- 1 cup grated tasty cheese
- 5 – 6 eggs, size 7 or larger
- 6 rashers rindless streaky bacon
- 2 tablespoons [a small handful] chopped parsley
- Salt & freshly ground black pepper to taste
- Spray a pie plate with oil or GF non-stick baking spray. Generously sprinkle cornflour or GF flour onto the bench or board and dust a rolling pin.
- Roll the thawed but cool pastry into a rectangle large enough to cut two 23 cm circles. If you are using pastry sheets these are rolled to the correct thickness, but may need to be joined to be large enough to cut the circles – brush the edges with water and press firmly together to join the sheets.
- Place one circle carefully into the plate and gently press down into the base, pressing and stretching slightly at the edges to fit the shape of the plate. Sprinkle half of the cheese grated cheese into the base. Cover the cheese with bacon rashers, cutting to fit if necessary.
- Break the eggs onto the bacon, reserving one egg yolk in a cup. Puncture the yolks, but do not mix or whisk the eggs. Let them stay relatively in their natural shape – if they are whisked, the pie becomes more like a quiche.
- Sprinkle over the chopped parsley and a generous sprinkling of salt and freshly ground black pepper, then sprinkle over the remaining cheese.
- With a wet pastry brush, moisten the edges of the pastry and place the second circle over the top. Press the edges together and crimp down with a fork dipped in water to prevent sticking. If desired, pastry scraps can be rolled out to make an extra ribbon of pastry to thicken the edges, this makes a flaky high risen looking pie.
- Whisk the reserved yolk with a teaspoon of cold water and brush the surface and edges of the pie. This helps the pastry to colour to a golden brown as it cooks. Prick the surface with a fork or tip of a sharp knife to allow steam to vent.
- Place the prepared pie in the fridge or freezer to cool – pastry should be very cold going into a hot pre-warmed oven for best baking results.
- Preheat oven to 200°C.
- Bake the pie for 20 minutes then reduce the temperature to 180°C and cook a further 15 – 20 minutes until the pastry is crisp and the pie well risen. A deeper bigger pie may take longer to finish cooking.
- Cool in the plate for at least 10 minutes before carefully turning out onto a board to cut. Bacon & Egg Pie can be eaten hot or as a cold pie, perfect for picnics.
- Tip: The grated cheese in the base and on the surface of the filling not only enhances the flavor of the pie, but also acts a moisture barrier – almost waterproofing the pastry to ensure the result is nice and crispy, flaky and dry.