I am back in this first day of autumn.
Autumn which is arrived properly: light rain, orange leaves, cold weather good to wear a jacket.
I am so happy with this season!
Unluckly the time for blog is still non- existent and because of it I set aside the long post with travel suggestions and only rush for recipe ones because I have so many to post and because they are quicker to write.
For instance I have this bacon & egg pie I did the first days of May for my Irish brinner ( yes, the menu section I have spoken about is not on yet, need to project it, build it the right way).
This recipes comes, as many on blog lately, from Paul Hollywood; when you find someone who never disappoint you you cannot leave him easily! 😀
| Servings |
6
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Ingredients
For the pastry:
- 275 g plain flour
- 1 pinch fine salt
- 135 g cold butter, diced
- 1 medium egg, beaten
- 1 tsp lemon juice
- 3-2 tbsp cold water
- 1 beaten egg to brush the pie
For the filling:
Ingredients
For the pastry:
For the filling:
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Instructions
- For the pastry: put salt and flour in a bowl. add butter and mix with the tip of your fingers or with a mixer until you have a crumbly mixture. Mix egg with lemon juice and water, add the liquid to the bowl and mix until the dough sticks together, if needed add some more water, do not overwork the dough, then cover with cling film and set in fridge for about 30 minutes.
- For the filling: heat oil in a pan and add onion and garlic. Cook until the onion become traslucent. Add the bacon and pork loin, lift the heat a little and cook for more 10 minutes mixing now and then until the meat's juices dry. Let it cold completely.
- Turn on the oven at 200°C.Beat two of the five eggs with cream cheese then add chives and Cheddar, then salt and pepper. Beat again then add bacon and pork loin.
- Roll out 2/3 of the dough with a rollpin and cover the bottom and sides of a round tin. Do not cut the exceeded dough. Pour in the filling, with a spoon make three shallow holes in the filling and crack in each one of the three eggs left. Roll out the 1/3 dough, cover the filling then seal the pie pinching the exceeded dough from sides. Brush with the last beaten egg.
- Bake for about 50- 55 minutes then let it rest out of the oven for at least 15 minutes before cutting it. It's great hot or cold.
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