What have you baked today?

Florenceem

I made an Egg/bacon Pie today.
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minimad1970

I've just made some Rock cakes for my Dad, they're his favourite.

jem132

Hi how do you make egg and bacon pie please x

Florenceem

jem132 wrote: »

Hi how do you make egg and bacon pie please x

From a cookery book dated 1981.

10 oz short crust pastry.
Filling:
1/2 tomatoes - sliced thinly. 1 Tbsp grated onion. Salt and pepper.
6 - 8 ozs bacon. 4 eggs.

Use half of pastry to line a metal pie plate. Arrange tomato in dish then add grated onion. Cut bacon into small pieces and put in pie in a cross shape - leaving four hollows for eggs. Break an egg into each hollow and season. Damp edges and put on pastry lid. I just go round the edges with a fork and then brush with milk. Cook 30 minutes - 190 then a further 25 - 30 minutes at 180. Lovely hot or cold.
Makes 6 servings.
Can freeze.
I use bacon trimmings - Mr T - about £1.20 for 500g - I make this enough for 3 pies. In the past when I have been out of tomatoes - used mushrooms instead. A pie does us two for three dinners.

kah22

It's not exactly bacon pies but it is a fantastic recipe. My recipe uses Sweet Dough and you have to use yeast. Here's my dough recipe:

125 mls of full fat milk
7grams fresh yeast (4 g if using dried)
250g strong bread flour
30g butter at room temperture.
20g caser sugar
4g salt
1 large egg.
Let the dough rest for an hour.

To be honest though I just double these quanties and make twice what I need and freeze the rest for later.

You'll need a baking tray lined with greece-proof paper

You'll also need 200g b!chamel sauce
4 thich slices of good dry cured bacon (I'm inclined to use turkey rashers)
Egg wash
100g of good grating cheese Emmenthal or mature cheddar.

Once you have your dough made turn it out onto a lightly floured surface and form into a ball shape, then roll out until you have three 12cm squares.

Now for the tricky part. Spoor a tablespoon of the sauce into the centre of a square and fold to opposite ends to meet in the middle, lay a slice of bacon on top of the fold and then. Place a slice of bacon on top and set onto the prepared baking tray. Repeat with other slices.

Egg wash, then sprinkle with some good grated cheese. Pop into a preheated oven (200c) and bake for about 15 minutes. The slices need to be eaten warm.

B!chamel sauce
25g butter (should use non-salted, but what the hell)
20 g plain flour
150mls full fat milk
Melt the butter in a heavy saucepan and then add the flour. Stir until the butter and flour resemble a putty like paste. Take off the heat and add the milk - a little at a time to avoid to avoid lumps.

When all the milk has been added put back on a medium heat and keep whicking until the mixture starts to bubble. Cook for one more minute and then add salt and black pepper to taste.

I appreciate it's a long winded reply but they really do taste wonderful and filling on a cold evening.

Credit for this recipe goes to Richard Bertinet

shegirl

Florenceem wrote: »

From a cookery book dated 1981.

10 oz short crust pastry.
Filling:
1/2 tomatoes - sliced thinly. 1 Tbsp grated onion. Salt and pepper.
6 - 8 ozs bacon. 4 eggs.

Use half of pastry to line a metal pie plate. Arrange tomato in dish then add grated onion. Cut bacon into small pieces and put in pie in a cross shape - leaving four hollows for eggs. Break an egg into each hollow and season. Damp edges and put on pastry lid. I just go round the edges with a fork and then brush with milk. Cook 30 minutes - 190 then a further 25 - 30 minutes at 180. Lovely hot or cold.
Makes 6 servings.
Can freeze.
I use bacon trimmings - Mr T - about £1.20 for 500g - I make this enough for 3 pies. In the past when I have been out of tomatoes - used mushrooms instead. A pie does us two for three dinners.

Will make one later,thinking cheese or beans (or both lol) may be a nice addition too!

minimad1970

shegirl wrote: »

Will make one later,thinking cheese or beans (or both lol) may be a nice addition too!

Cheese melted on top and then served with chips and beans would be my choice

Florenceem

Chicken pie made yesterday but eaten this evening for dinner. Lots left over for freezer. It was tasty but next time - I will make 1 1/2 times quantity of white sauce for the filling.

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tulip12

Today I made pitta breads for the first time and was really pleased with the result, so much better than the shop bought ones which
I find are not good at all. They tasted nice and also opened easily instead of falling apart as I find shop bought ones do.I also made a rhubarb crumble while the oven was on.http://i1241.photobucket.com/albums/gg501/rickyblue1/SDC10180_zps861f8aa6.jpg

vfallows83

Hi Tulip12 have you got the recipe for the pitta breads?

thanks
vicky