egg and bacon plate pie

Whisk an egg with a dash and brush generously all over the top of the pie There should still be flecks of butter left in the dough. Elsie’s Plate & Pie is named in memory of the beloved Elsie Marie Campeau Rupe of Lockport in Lafourche Parish, maternal grandmother of Proprietor and Chef Paul Chauvin Dupré. Let cool for at least 20 minutes for serving. Allow the mixture to cool slightly.Roll out half of the pastry to a round large enough to line the base of the pie plate. So definitely feel free pre cook it for maybe 10-15 mins first.The perfect recipe! Remove foil or paper and pie weights or beans. Then I added the rest of the cheese, onions and bacon. https://cooking.nytimes.com/recipes/1014437-spicy-bacon-and-egg-pie
Brush water around the edge of the pastry on the pie plate and lay the top  over it.


Brush water on back of leaves to stick on top of the pie.Brush beaten egg over the top to glaze and make a hole in the top of the pie to allow steam to escape when it’s  cooking.Place pie on the hot baking sheet. My new recipes directly to you!Post was not sent - check your email addresses!Sorry, your blog cannot share posts by email.T’s & C’s For Countdown Giveaway May 2019.We use cookies to ensure that we give you the best experience on our website. Stab the top of the pie with a fork 4-5 times. Find all my delicious Christmas Recipes by pressing Â.It almost feels as if I don’t really need to share a recipe with you for this one, as it is pretty simple.

https://pocketchangegourmet.com/breakfast-pie-with-hashbrown-crust Evenly scatter half of the bacon and half of the scallions on bottom of pie. Pop some fork holes in the top of your pastry, then bake until golden brown and cooked through.This pie is lovely served warm or cold. Please enjoy a look around for all things delicious, simple and made with love xo Anna.Subscribe! Thank you for stopping by my website. Stir well and then gradually beat in the milk and 150ml (¼ pint) water to give a smooth sauce.

Next, I put mashed potato on top – made with salt, pepper, and more herbs. Gradually add enough water until the mixture binds together, using only the minimum amount of water, because too much water will make a tough pastry.When the mixture starts to form the dough, roll it into a ball — again, handling it as little as possible.

Carefully place on top of the pie, pressing the edges into the side of the pie, if possible. Prick bottom of pie with a fork.

Add ice water, 1 tablespoon at a time, just until dough comes together (anywhere from 4 to 8 tablespoons).

I put it in the fan oven for about 45 minutes at 180C.

If the chicken mixture is still warm, then you’ll need to work fairly quickly, so that the fatsin the pastry don’t melt.Roll out the remaining pastry for the top. 4 strips bacon. Finally I sprinkled shaved parmesan on top of the potato. Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 – 10 minutes. There is always someone making something for the first time.What I learned through posting this is all the amazing variations that are out there when it comes to making a bacon and egg pie, there are the purists like me, it is just bacon AND egg, occasionally cheese, and then others who add anything from relish, onion, to peas! Bake it in the centre of the oven for 40-45 minutes, or until pastry is golden in colour. Bake for 25 to 30 minutes, or until pastry is golden brown. Use a knife to start cutting the fats into the flour.Rub the fats into the flour, using your fingertips, until the mixture resembles fine breadcrumbs, lifting the mixture.Add 2 tablespoons very cold water and start mixing it in to the mixture with a roundbladed knife.

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