British Pie Week Day 5 – A British Classic Bacon & Egg Pie

For the final pie in British Pie Week I give you a classic. This is a real memoryjerker. Bacon and egg pie turned up quite frequently on our menu as a child in the 50s and 60s. With my mum’s light hand with the pastry and a variety of vegetables from the garden this was a staple.  

The English version of Quiche? There is some discussion about where this originated, we Brits think it was a Victorian breakfast pie but in New Zealand it is a common household dish and it is common to come across it in menus of popular restaurants. So many people there claim that the pie probably originated in New Zealand. The jury is out on that one. A very popular, cheap and filling meal, hot or cold.

This version was written by G. R. Moore and is from the 1950s section of Recipes from an Unknown kitchen but everyone had there own take on this classic. 

Ingredients

500g of shortcrust pastry

300g bacon

1 medium onion (chopped)

5 eggs

30ml milk

1 tablespoon chopped parsley

100g peas

Salt and pepper

Method

Pre heat the oven to 200oC/400of/gas 6

Cut the bacon into smallish pieces. Put the onion and bacon in a frying pan and cook on a medium heat until the onion is transparent, the bacon crisp and no liquid is left. Roll 2/3 of the pastry and line a loose bottomed flan tin. inches diameter (20cm) about 2inches (5cm) deep, then roll the remaining 1/3 into a round to make the lid.

Lightly beat  2 of the eggs with 30ml milk and season, light on the salt but heavy on the pepper. Hard boil the remaining 3 eggs and chop roughly.

Place the bacon and onion mix in the pie, add a layer of chopped hard-boiled egg and the parsley then? pour on the egg mix. Add the layer of peas and season again then put on the pastry lid. Glaze with beaten egg.

Bake for 10 minutes then reduce the heat to 180oC/350of/gas 4 and bake for another 30 minutes.

Recipes from an Unknown Kitchen

British Pie Week Day 4 – An American option? Pecan Pie

I know it’s British Pie Week but the odd American import must surely spice things up. So against the grain here is a lovely Mimi’s Pecan Pie Recipe from Cordon Blue Grass – Blue Ribbon recipes from Kentucky. 

 

 

Ingredients

1/2 cup butter

1 1/2 cups sugar

1 1/2 cups dark corn syrup (or maple syrup)

1 1/2 teaspoons of vanilla

1 teaspoon lemon jiuce

5 eggs

1 tablespoon plain flour

1 1/2 cups pecan nuts

1 prepared flan case uncooked

Method

In a medium bowl, cream together butter and sugar. Add all other ingredients except the pecans. Mix well.

Fold in the pecans.

Bake the pastry case for 2 – 3 minutes at 450 degrees f/230 degrees C/Gas mark 8

Pour in the filling and return the pie to the oven and reduce the heat to 350 degrees f/ 180 degrees C/Gas mark 3 and bake for 40 minutes.

This is scrummy!

Cordon Bluegrass

British Pie Week Day 2 – Festive Jalousie

A great all-rounder, this pie comes from Vegetarian Cooking & Vegetable Classics by Roz Denny and Christine Ingram. I love it and it comes with it’s own inbuilt creamy sauce.

Festive Jalousie

Ingredients

450g/ puff pastry, 450g Brussel sprouts, 16 whole chestnuts, 1 large red pepper, 1 large onion, 45ml sunflower oi,l 1 egg yolk beaten with 1 teaspoon of water,

For the sauce

40g plain flour, 40g butter, 300ml milk, 30ml dry sherry, 75g cheddar cheese, good pinch of dried sage, 3 tablespoons chopped fresh parsley, salt & freshly ground black pepper

Method

Roll out the pastry to make 2 large rectangles (1 slightly larger than the other) roughly the size of your dish and about 6mm thick.

Blanch the brussels sprouts in 300ml of boiling water for 4 mins then drain, retaining the water and refresh them under cold running water.

Cut each chestnut in half. Lightly fry the red pepper and onion in the sunflower oil until transparent for about 5 mins. Set aside until later.

Make up the sauce by beating the flour, butter and milk together. Beat the sauce continuously and bring to the boil until it is thickened and smooth.  Then add the reserved sprout water cheese, sherry, sage and season to taste. Simmer for around 3 mins then add the parsley.

Fit the larger piece of pastry into your pie dish and layer the sprouts, chestnuts, peppers and onions on top. Pour over the sauce making sure it seeps through the vegetables. Brush the pastry edges with the egg mix and fit the second sheet of pastry on the top sealing the edges well. Crimp the edges. Glaze well with the egg mix.

Heat the oven to 400 degrees f/200 degrees C/ Gas mark 6. Bake for 30-40 minutes until golden brown.

Vegetarian Cooking and Vegetable Classics