Monday

Egg and Bacon Pie



for the 225g (8oz) gluten-free shortcrust pastry:

225g gluten-free plain flour
1/4 teaspoon xanthan gum
pinch of salt
50g dairy-free margarine
50g lard or vegetable shortening 
2 tablespoons cold water to mix

for the filling:
225g lean bacon, cut in to pieces
4 eggs, beaten
salt and freshly ground black pepper
a pinch of mixed herbs



Preheat your oven to 190'C / 370'F / Gas Mark 5.

Lightly fry the bacon and set aside.

Prepare the pastry by sifting together the the gluten-free flour and xanthan gum.  

Add the salt, then rub in the fat until it resembles breadcrumbs. 

Now, add enough of the cold water to make a stiff dough by bringing it together with a cold knife.

Turn out onto a floured surface and knead lightly, then cut the lump in half.

With one half, roll out slightly bigger than your pie dish, line the pie dish, then place the bacon and egg into the pie base.  

Dampen the top edges of the pastry with cold water.

Roll out the remaining pastry and cover the pie, trim and crimp the edges with your fingers and thumb.

With the trimmings roll out again and cut out diamond shapes, arrange on top of the pie and then brush with beaten egg or dairy-free milk.

Bake for 30-40 minutes until golden brown.

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