Bacon, curried egg and ricotta pie - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Medium
Ingredients
For the pastry
- 300 g Strong white bread flour
- 275 g Butter chilled
- Salt
- 150 ml Water ice cold
- 1 tsp Lemon juice
For the filling
- 1 tsp Cumin seeds
- 80 g Cheddar cheese
- 10 Bacon rasher(s)
- 12 Eggs whole
- 2 tsp Curry powder
- 150 g Ricotta
- 20 g Parsley flat-leaf, finely chopped
- 20 g Basil
- Salt
- Pepper
- 150 g Cherry tomatoes
For the glaze
- 1 Egg(s) (free range)
- 1 tbsp Water
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1
Place flour, 50g of butter and salt into large mixing bowl. Using your fingers, rub the butter into the flour. Add the water and lemon juice and then form a firm dough with your hands.
For this step you'll need:
- 300g Strong white bread flour
- 50g Butter chilled
- Salt
- 150ml Water
- 1tsp Lemon juice
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2
Tip out onto a lightly floured surface and then knead for two to three minutes. Form into a ball. Cover with clingfilm and allow to rest for five to ten minutes. On a lightly floured surface, use a rolling pin to roll out the dough to 25cm square, approximately 1 cm thick.
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3
Dice the remaining butter and put 50g of it over the top 2/3 of dough. Fold the bottom third up and the top third down and give it a half turn, so that the folds are now at the sides. Seal the edges by pressing with a rolling pin.
For this step you'll need:
- 50g Butter chilled
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4
Repeat the rolling and folding process until all the butter is used. Wrap the dough in clingfilm and chill for at least 30 minutes before using.
For this step you'll need:
- 175g Butter chilled
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5
On a lightly floured surface, roll out the pastry to approximately 3mm thick to line a 22cm, 5cm deep round pie dish (or a 22cm round cake tin with high sides). Lightly oil the pie dish and line with pastry, allowing some to overhang. Place in the refrigerator to chill whilst you are making the filling.
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6
Preheat the oven to 200°C (fan 180°C, gas mark 6). In a small dry saucepan over a medium heat, toast the cumin seeds until fragrant (one–two minutes), shaking the pan every 30 seconds to prevent burning them. Set aside to cool slightly.
For this step you'll need:
- 1tsp Cumin seeds
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7
Remove pie dish from refrigerator. Grate the cheddar and scatter over the base. Cut the bacon into long thin strips and place over the cheese in an even layer.
For this step you'll need:
- 80g Cheddar cheese
- 10 Bacon rasher(s)
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8
Break in the eggs one at a time directly on top of the bacon. Run a knife through the eggs so the yolks just break – they should have a swirly effect.
For this step you'll need:
- 12 Eggs whole
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9
Mix the curry powder with the ricotta in a small bowl and dollop tablespoonfuls evenly over the eggs. Scatter the chopped herbs and toasted cumin seeds over top. Season generously with salt and freshly ground black pepper.
For this step you'll need:
- 2tsp Curry powder
- 150g Ricotta
- 20g Basil
- 20g Parsley flat-leaf, finely chopped
- Salt
- Pepper
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10
Lastly place the halved cherry tomatoes on top. Fold the excess pastry inwards, towards the middle of the pie, but not totally covering it.
For this step you'll need:
- 150g Cherry tomatoes
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11
Beat the egg with water and brush the pastry edges with egg wash. Bake in the oven for 50 minutes or until the pastry is crisp and golden-brown in colour. Serve warm with spicy mango chutney.
For this step you'll need:
- 1 Egg(s) (free range)
- 1 tbsp Water