Over the last few weeks (and months) my imagination has been completely wrapped around pies. I have been working on a big project that involved developing recipes, writing, shooting and styling a series of savoury pies for an American magazine. Its my first featured article, its a USA publication, and I am ridiculously excited about this opportunity. I cant wait to share more, but this will have to wait until later in 2014 when the article gets published.
It occurred to me that a pie would be a perfect thing to have for breakfast. Provided it had bacon and egg in it, of course.
An individual savoury pie is a self contained meal, so I have included a few other breakfast elements to go with the egg and bacon. Mushrooms, tomatoes and cheese. You can mix and match depending on your taste, adding whatever other flavours you like, or keeping it vegetarian. I sprinkled dried smoked chilli flakes in a couple, and scattered thyme here and there. I roasted a few vine cherry tomatoes with the pies to accompany the ones that didn’t have them baked in. The pies were crunchy, flaky, breakfasty and very delicious.
The main check point with this recipe is to pre-bake the pastry cases for 10 minutes so the puff pastry develops a base and sides to contain the filling. I like to use Woolworths all butter puff pastry. You score a rim around the side, which after the initial baking creates an inner cavity to put the ingredients in. I also placed the mushrooms and cheese in a basket like shape close to the rim to further assist in holding the egg as it is very shallow. You can use 1 – 2 slices of bacon per pie, and a slice of prosciutto would also work well – possibly more effectively to encase the eggs. I hope this all makes sense.
The pies would be perfect to take to a breakfast picnic or serve a lot of people at brunch. Im quite partial to bacon and egg at any time of the day, so I think they do well for lunch and supper too.Print
bacon and egg breakfast pies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 pies 1x
- 250g square of ready rolled puff pastry
- 4 free-range eggs
- 2 large brown mushrooms, sliced
- 1/2 cup mature white cheddar, grated
- 6 – 8 slices of streaky bacon
- cherry tomatoes (optional)
- Fresh thyme leaves to scatter
- Dried smoked chilli flakes (optional)
- Pre heat the oven to 180C / 350 F
- Cut the puff pastry into 4 squares and place on a baking tray lined with baking paper.
- Score a 8-100mm rim inside the pastry, cutting about half way through the pastry and bake for 10 minutes until puffed up and just starting to turn golden brown.
- Fry the bacon a non-stick pan until crispy, drain and set aside.
- In the same pan fry the sliced mushroom in the bacon fat (yes it gives it more flavor), adding a splash of olive oil or a knob of butter if it gets too dry. Set aside.
- Remove to pies from the oven and push down the inner cavity part carefully so that you create a raised rim with the sides o f the pastry. Gently arrange a few fried mushrooms on the bottom and around the sides. Top with the grated cheese, and place the bacon around the edge. Break an egg into the middle of each pie, return to teh oven and bake for a further 10 – 15 minutes until the eggs are cooked.
And in other really exciting news, I heard on Monday that I had won Best South African Food Blog in the Fairlady Magazine 2013 Consumer Awards. This is the first time they have included the category of Food Blog into their awards – which were born out of their Consumer Test House (on the go since 1989). Fairlady Magazine – an authority on consumer goods, thoroughly test all the products entered into the awards by a panel of judges, and the Food Blog category was judged in the same way. Its the first time a food blog award has been established in South Africa that doesn’t solely rely on a public voting mechanic to determine the finalists and or the winner. In my opinion, this is a totally flawed way to evaluate the quality of a blog and is more about a popularity contest with votes being drummed up on social media channels. I’m thrilled that Drizzle and Dip has been acknowledged with this prestigious accolade. Thank you Fairlady Magazine.
Readers can now vote for their favourite product and stand a chance of winning a R5000 hamper, and all the results of the awards are published in the November issue.
I look forward to connecting with you again in the future.
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