Bacon and Egg Pie is considered a classic of solid and hearty Old English cuisine, but since the British are great colonialists, Australians, New Zealanders and Americans are also fighting for the right to call this dish national.
It is necessary
-
- For filling:
- 4 thick slices of bacon
- 3 large chicken eggs
- 120 ml milk
- salt and freshly ground black pepper
- For shortcrust pastry:
- 175 g wheat flour
- a pinch of salt
- 40 g soft lard
- 40 g butter
- a baking dish for 12 muffins (each hole is 6 cm in diameter from the top).
Instructions
Step 1
Start by making the dough. Sift the flour and a pinch of salt into a large, wide, deep bowl through a fine sieve. Cut the room temperature butter and soft fat into pieces and add to the flour. Take a kale knife or chopper and start cutting the butter and fat directly into the flour into smaller and smaller pieces. As soon as the flour and small pieces of butter and fat look more or less evenly mixed, set aside the knife or chop and start rubbing the dough as lightly and gently as possible with your fingers. Pour in 1 tablespoon of strongly chilled water and mix it with the dough, first with a knife, and then again with light finger movements. When the dough is mixed with water, the edges of the bowl will look clean. If it doesn't, add some more cold water and stir it back into the dough. Now put the kneaded dough in a plastic bag and leave it in the refrigerator for 30 minutes so that it can "rest".
Step 2
Take care of the stuffing. Place 2 eggs in a small saucepan and add enough water to cover them more than 1 centimeter higher. Bring water to a boil and set a timer for 7 minutes. Then, when the time is up, chill the eggs under a cold tap for about a minute and leave them in this water.
Step 3
Cut the bacon into cubes and fry in a skillet until golden brown. Place with a slotted spoon on a paper towel to remove excess grease.
Step 4
Roll out half of the dough on a lightly floured surface, cut 12 circles 9 centimeters in diameter and the same number of circles 7 centimeters in diameter. Grease a muffin tin. Insert large circles into the pan, pressing the dough gently to the edges.
Step 5
Peel the eggs and cut into cubes. Mix with bacon. Divide the filling between 12 patties and season with salt and pepper. Whisk the remaining egg with milk and gently pour a little into the filling of each pie. Moisten the edges of the smaller circles and use them to make pie lids. Cut a small hole in the center in each, brush the pies with milk using a silicone brush, bake for 10 minutes in an oven preheated to 200 ° C. Then reduce the heat to 190 ° C and bake for another 25 minutes until golden brown. The pies can be served hot or chilled.
