Category Archives: Pie

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Bacon and Egg Slice

There are many versions of bacon and egg slice/pie/tarts out there. This is the one I have made a few times and think it's the best recipe I've found. I like this version as it has whole eggs instead of the egg being used as a binding agent for the bacon and the other ingredients in the filling. The pastry is short and has a nice texture that compliments the filling. And best of all, it's easy to make.

This is perfect eaten hot or cold. You can eat this hot for dinner during the week or can be eaten cold at the park on the weekends.

  • Shortcrust pastry (recipe below)
  • 8 to 9 rashers of rindless bacon, chopped into 5cm lengths
  • 1 medium onion, finely sliced
  • 8 eggs
  • 2 tbs finely chopped parsley
  • 2 large tomatoes, finely sliced
  1. Preheat oven to 220degC. Roll out two-thirds of the pastry and line it in a brownie tin (27cm x 18cm) that has been greased. Trim and rest the pastry while making the filling.
  2. Pan fry the bacon. Remove and and drain on paper towels to cool. Add the onions to the same pan and gently fry till soft and glossy.
  3. Sprinkle the bacon and onions over the pastry base evenly. Break the eggs into the pie and pierce the yolks with a sharp knife. Season with salt and pepper. Scatter the top with parsley and cover with a layer of the tomatoes.
  4. Roll out the remaining pastry and cover the pie. Brush the top with a little egg wash. Make slits in the pastry with a sharp knife to let steam escape.
  5. Bake in the hot oven for 20mins, then reduce the temperature to 200degC and bake for 30mins.

Shortcrust Pastry.

  • 2 cups plain flour
  • good pinch of salt
  • 150g butter, chopped
  • 6 tbs iced water
  • 1 tsp lemon juice

Sift the flour and salt into a bowl and rub in the butter. Add the water and lemon juice and mix well with a fork, then knead lightly with a little extra flour. Cover and rest for 15mins before rolling out.

Bon Appetite,

Cherrie

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Creamy Fish Pie

I love this dish. Lately I have been trying to add fish to our family meals more often. I’m a meat lover and I would eat meat everyday if I could. However, I am trying to make our family dinners more diverse. This dish is perfect for Lent if you are going meatless on Fridays in the leadup to Easter. However, this can be eaten anytime of the year.
Recipe: (Adapted from a Rick Stein recipe)
  • 1 small onion, thickly sliced
  • 1 bay leaf
  • 600ml milk
  • 300ml thickened cream
  • 100g peas
  • 60g baby spinach
  • 180g smoked cod
  • 4 eggs, boiled and quartered
  • 70g butter
  • 45g plain flour
  • 1kg potatoes
  • 1 egg yolk
  • salt and white pepper to season
  1. Pre-heat the oven to 180degC
  2. In a large pan, add the onions, bay leaf, 450ml of the milk, cream and smoked cod. Bring to the boil and gently simmer for 8 minutes.
  3. Lift the fish out onto a plate and strain the cooking liquor into a jug.
  4. When the fish has cooled, break into large flakes and spread out evenly over the base of a shallow ovenproof dish.
  5. Over the fish, evenly arrange the boiled egg, peas and baby spinach. (It will look like there’s too much baby spinach but it will wilt down)
  6. Melt 35g of the butter into a pan, add the flour and cook for 1 miniute. Take off the heat and gradually add the cooking liquor. Return to the heat and slowly bring to the boil. Keep stirring. Simmer for 10 minutes and season.
  7. Pour the sauce over the fish.
  8. Boil the potatoes for 15-20 minutes. Drain and mash and add some butter and the egg yolk. Season with salt and white pepper and add enough milk to form a spreadable mash.
  9. Spoon the mash over the filling and mark the surface with a fork.
  10. Bake for 20-25 minutes until golden brown
Bon Appetite,
Cherrie