Bacon and Egg Pie with Graham Hornigold
Rough Puff Pastry 125 g soft flour 125 g strong flour 5 g salt 250 g butter, cold, cubed 110 g cold water
Method: 1. Place the flours, salt and cold cubed butter in the bowl of a stand mixer. 2. Using the paddle attachment, mix for 3-4 minutes, until the butter starts to incorporate into the flour, but ensuring there are still visible lumps of butter. 3. Add the cold water and mix just until a dough forms. Shape into a rectangle and refrigerate 1 hour. 4. Remove from the fridge and give the puff two single turns. Place back into the fridge to rest for one hour. 5. Remove from the fridge and give the puff two more single turns. Place back into the fridge to rest for a further hour. 6. Roll out to 2-3 mm thick and use as required. Bacon and Egg Pie 8 rashers smoked bacon 8-10 eggs 200g spinach, washed 2 tomato Small bunch flat leaf parsley Salt and pepper
Method: 1. Wilt the spinach. Drain well and squeeze out all the liquid. Set aside to cool. 2. Line your pie dish using half the pastry. 3. Layer the half the bacon rashers, whole eggs, spinach and tomatoes, seasoning between the layers. 4. Repeat using the remaining half of the filling ingredients. 5. Cover the pie with the remaining half of the rolled pastry and crimp to seal the edges. Egg wash the top lightly. 6. Bake at 195deg C for 20 minutes, then reduce the oven to 180deg C and cook a further 30 minutes, or until the pie is fully set inside and golden on the outside. 7. Cool and serve with the tomato jam.
Tomato Chilli Jam 500g tomatoes 150g sugar 50g red wine vinegar 1 onion, finely diced 2 cloves garlic, minced Small knob ginger, minced ½ tsp fennel seeds ½ chilli Salt and pepper
Method: 1. Prepare a large pan of boiling water. Make a small ‘X’ in the bottoms of the tomatoes. Blanch for 30 seconds, then refresh in ice cold water. 2. Peel tomatoes, discard seeds, and chop the flesh into 5mm dice. 3. Sauté the onion and garlic until soft. 4. Add the ginger, fennel seeds and chilli cook a further minute. 5. Add the sugar and vinegar, bring to the boil. 6. Turn down to a simmer and continue to cook until a thick jam is reached. 7. Season and cool.
Photo by Heather Kaniuk