Bacon & Egg Pie
An Original Recipe by Lorraine Elliott
Preparation time: 40 minutes plus 1 hour resting time
Cooking time: 20 minutes + 55 minutes
Sour Cream Pastry
- 200g/7ozs. butter, chilled and cubed
- 125ml/4flozs. sour cream
- 250g/8.8ozs. plain flour
Bacon & Egg Pie Filling
- 8 boiled eggs, peeled
- 4 eggs
- 300g/10.6ozs. bacon, rind and fat removed, chopped
- 1.5 cups grated cheese
- 1 cup milk
- 3/4 cup green onions, chopped
- 1 red capsicum, seeded and chopped
Step 1 - Place all three ingredient in a food processor and pulse until they come together. Knead into a ball, flatten and cover with cling film. Rest for 1 hour. This can be frozen for up to 6 months too.
Step 2 - Preheat oven to 200C/400F. Roll out the pastry on a floured surface and place in a 20cm/8inch springform tin. Freeze for 30 minutes. Then line with foil and place pie weights inside. Bake for 15 minutes. Then carefully peel back some of the foil and bake for another 5 minutes. Remove foil and weights.
Step 3 - Decrease oven temperature to 180C/350F. Make the filling. Whisk the eggs and the milk together. Mix in the bacon, cheese, green onions and capsicum. Place the boiled eggs on the base of the pastry and then pour the bacon mixture on top. Bake for 55 minutes.